Cowgirl Creamery founder and co-founder of Culture Cheese Magazine, British native, Kate Arding has become a cheese sensei. She was recently featured in an interview by culinate.com which discusses the past, present and future of cheese.
How did you first become interested in cheese?
My uncle had a business that sold mustards, and I started working for him. One day I made a delivery at Neal’s Yard Dairy. There was floor-to-ceiling cheese, and it was a hive of activity. The first thing they did was hand you a sample of cheese, and they talked to you about it in a friendly way. I was smitten.
When you moved to northern California in 1997, how did the artisanal-cheese industry in the United States compare to England’s?
England was trying to preserve the traditions of cheesemakers, and the United States was trying to establish them. When I started working for Cowgirl Creamery, making artisanal cheese was an embryonic movement.
Read the full interview here: http://www.culinate.com/articles/the_culinate_interview/kate_arding