Begin

Ahoy!
First post here. Cheese Press is going to be an easygoing blog about the exciting world of cheese and all that it can encompass: cooking with cheese, drinking with it, making it (and the people who make it so well), new and fun cheesy bits, experiments, and occasionally what I like to call cheese porn.
I am mainly doing this for myself and for fun, but if this turns out to be interesting enough that anyone wants to follow, that's great too! Working at one of the best cheese shops in the country, I get to taste, work with and evaluate some of the best cheeses the States and Europe have to offer. I also get to meet some of the most interesting and important people in the business. (If you know anything about the field, you know there are celebrities...) My knowledge and experience mainly lies in the American artisan so I will mostly be posting about that, but hopefully this will be an opportunity for me to branch out and learn more.
In the meantime I hope to get some pictures up and work on the layout a bit (first time blogger, here). First up I'm planning on profiling Sunset Bay from Rivers Edge Chevre, a new (to me) Oregon goat cheese that pretty much knocked me out of my chair and had me returning for more an embarrassing amount of times, all while grumbling about why we don't carry it in the shop and making a multitude of unflattering cheese-ecstacy faces. Hopefully Pat, the cheese maker, took it as a compliment, or at least was amused, and wasn't annoyed. I'll do anything for cheese...