Tim Gaddis loves cheese. “Its like I don’t even work. I get to do what I want to do every day.” Beyond tasting cheeses daily as they come in from distributors, he is choosing the cheeses for Floataway Café, Abattoir and Bacchanalia’s cheese cart. He reveals to us the art of cheesemongering.
Bacchanalia is the only restaurant of Quatrano’s with a cheese cart that comes to the table. What makes those cheeses different?
Out of the 130 cheeses we carry at Star Provisions, I narrow it down to the 15 great examples of what we serve in the store. I want the chefs at all of Quatrano’s restaurants to have the cheeses that they want to serve.
With so many cheeses, how do you know when each is ready to eat?
Cheesemongers know exactly when cheese is ripe and ready to eat. It is hard to just look in a cheese case and know what is good, so I am constantly tasting and touching cheeses. It really takes time. I learn the certain smells that a