Like most good obsessions, my love of cheese started with curiosity. Working in NYC restaurants, I found myself drawn to the cheese menus—not just serving them, but wanting to know more. What made a pairing work? Why did one cheese taste completely different from another? I started asking questions, tasting everything, and before I knew it, I was all in.

At Craftbar, I plated my first NYC cheese board. At AYZA Wine and Chocolate Bar, I started experimenting with pairings. Then came Beecher’s, where I watched cheese being made daily and nerded out with cheesemongers about milk types, aging, and the American farmstead movement. But it was at Casellula—my first true cheese-focused job—where I really sharpened my skills, plating pairings, meeting cheesemakers, and eventually running my own tasting classes.

By 2024, I decided to make it official. I passed the Certified Cheese Professional (CCP) exam on my first try and headed to my first ACS Conference, connecting with mongers and makers from across the country. Now, through You Me & Brie, I get to share everything I’ve learned—bringing curated pairings and interactive tastings straight to you.

Whether you're a cheese nerd or just here for a good time, I’d love to guide you through a tasting that’s fun, flavorful, and maybe even a little surprising.