What's That Smell?

Yesterday a customer came into the shop and remarked that he loves the way our shop smells. For a brief moment I though to myself "what smell?". Then it hit me. Oh yeah, the shop smells kind of funky, lactic and delicious. It's just not one those things I'm constantly thinking about as I'm at work.

Of course I smell all of the cheeses individually when sampling them to customers, or giving the cheese case some much needed TLC, but since I'm surrounded by the smells for hours at a time I grow accustomed to it-except for when we unwrap the washed rind cheeses of course. Especially a big, pungent cheeses like Grayson from Meadow Creek Dairy in VA, or Hooligan from Cato Corner Farm in CT.

One of my favorite things to do while working is to play "Guess that cheese". A co-worker will be busy re-wrapping product for the case and I'll just shout out what I'm smelling. It's a bit of a cheese-focused verbal spasm. " Grayson!" "Winnimere!" "Hooligan!"
All of the cheeses have such distinct aromas. Sniffing cheese is one of the best parts of my job. Some days it trumps tasting.

One of the ultimate opportunities to smell and taste cheese comes once a year during the "Festival of Cheese" on the last day of the ACS conference. Every product that was entered for judging is there. Last year I believe there were over 1300 dairy products entered.Table after table of butter, yogurt jostle for banquet and tummy space with cheese tables that are packed and are put in displays bigger than my 5'5" frame. Fantastic smells of washed rinds, fresh chevre, tangy yogurts, earthy cheddars and peppery blues all come together and fill the senses with a symphony of smell.

This year the conference and Festival of Cheese is going to be in Seattle. Going to the full conference is a wonderful learning experience, but even if you can't make the conference you've got to get to the cheesy banquet that awaits you on the last day. Your nose will thank you.
-aa