{ Janet Fletcher / Food Writer }
Photo: White House
President Biden held a State Dinner for the president of France last week and made headlines by serving an all-American cheese course. (Imagine the outcry if he hadn’t.) Of course, cheese people were eager to learn what the White House selected, and I personally would love to know if President Macron cleaned his plate.
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What does it take to get American cheese into a European cheese shop? And will anybody buy it if you do? Raymond Hook, a New York City-based specialty-food broker, is close to someanswers. Working with partners, Hook is attempting to build a global audience for cheeses from Oregon’s Rogue Creamery, Virginia’s Meadow Creek Dairy and Georgia’s Sweet Grass Dairy, among others. The export learning curve has left a few bruises, but Hook is an optimist. Today: London. Tomorrow: the world.
Read moreMandy Aftel loves cheese. A lot of people love cheese, but I was surprised to learn that Mandy did because, as a celebrated perfumer, she spends most of her day sniffing tuberose and sandalwood. Could the same nose be drawn to cheesy aromas like leaf litter and cow barn?
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