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Behind the Scenes: Tim Gaddis- Cheesemonger of Star Provisions

Tim Gaddis at the Star Provisions cheese shop

Tim Gaddis at the Star Provisions cheese shop

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 cheese has. I know that one cheese will have a milky, mushroomy, straw-like pungency, while bolder cheeses smell meaty. A soft cheese will feel like a medium-rare steak. Under-ripe soft cheese will be firmer and overripe cheese will feel gooey.

It sounds like you spend a lot of time with cheese. How often are you actually eating cheese?
I joke and say that it is all just spoiled milk. Cheese is just a method of preservation. Its not like I’m eating mounds of cheese daily, but I taste a little here and there every day.

So how long did it take you to become an expert?
I’ll let you know when I get there. I’m constantly learning. The cheesemongering community is small in the US so we all know each other and we can call each other up to ask questions. We even have a cheesemonger Facebook page.

Biggest Local Distributors: Sweet Grass Dairy, Harmony Farms
Most Popular European Distributors: France, Italy, Switzerland, England, Spain

You tell me that cheeses have seasons.
Yes, especially when you get into smaller distributors that have 20-50 cows. I always use the analogy of mixing a big box of 200 crayons together- you get this grayish color. But if you take 3 or 4 very nice colors and mix them together you get another very nice color. So taking the milk from just 40 cows that are eating in your pasture and the straw you harvest, those flavors will really come through in the cheese.

You’d never realize how much is involved with making cheese.
One reason that Stilton is so popular during the holidays is because the cheese was made in the springtime. The cows had just started to eat fresh spring grass, so after six months of aging those flavors are concentrated and really come through.

In the spring what can people expect for cheeses?
In the springtime you get a lot of fresh cheeses because the goats and sheep are bred in the fall and have babies in the spring. The first milk of the season is always so bright and vibrant, and you taste the floral flavors.

When picking out a cheese for someone, how do you decide what to serve them?
I would tell a cheese aficionado the same thing I would tell a novice- what’s good cheese is good cheese. At Star Provisions I let customers taste whatever they want so that you are satisfied when you go home.

Gaddis created this cheeseboard that is perfect for New Year’s Eve entertaining. The keys to a good board is contrast with both soft and hard cheeses. These cheeses go great with the bubbles of champagne.


10 comments Add your comment

Tobiaz Johansen

December 31st, 2013
10:08 am

This was quite a cheesy article.



December 31st, 2013
5:48 pm

Ned Ludd

December 31st, 2013
8:41 pm

Cheese is milk’s leap towards immortality.

Clifton Fadiman


December 31st, 2013
9:11 pm

I wanna no. Who cuts the cheese there!


January 1st, 2014
9:40 am

Cheese, you guys! Do you have to be so silly?

Ned Ludd

January 1st, 2014
9:46 am

If people never did silly things nothing intelligent would ever get done.

Ludwig Wittgenstein


January 1st, 2014
10:25 am

Ned…….Wittgenstein was soooo ahead of his time. Does he still have that Jewish Food Truck down on Memorial Dr? His pulled pork was to die for!

Ned Ludd

January 1st, 2014
11:58 am

Common mistake Balt—-that is his brother Bubba.

Cheese question—smoked cheese (gouda)–have a weak spot for–goes great with sausage and olives–
rarely see smoked cheese offered on a cheese tray when dining out–is it not considered a fine cheese?–is it considered just masking the taste of a true cheese?—just curious.


January 1st, 2014
5:54 pm

I agree! Smoked Gouda is da bomb! Happy New Year everyone!


January 3rd, 2014
1:29 pm

This guy is so much nicer and more expert than the arrogant, fat slob “cheese guy” they used to have.