Expertise: resident sweet tooth, all things preserves, heart of soft cheese
You’ve been here longer than the rest of us – why do you continue to love working at AP?
When I first started here, I knew nothing about cheese, wine, or anything. I’ve learned so much and I keep working here because of the people. Matt and Andy, who are the owners of course- working for decent people makes the difference.
We may just be just a grocery store selling expensive foods, but when you’re able to meet the person milking the cows, or harvesting the vegetables, or spending hours hand-packaging preserves or chocolates, you feel good about the things you’re selling. At the end of the day, we’re a community shop; we know our customers and we know the people who craft our products.
What cheese doesn’t get enough love and you think is people should try?
I love all the mystic cheeses, I’m obsessed with them and their story. Also Humble Pie from Woodcock farm – it’s a great cheese and not one people necessarily go straight for.
Jen: Stock & Monger
Expertise: stocking, stocking, stocking; once cleaned the compost bin when no one else wanted to and for that we owe her everything
Can you tell me a bit on what you know about vegetarian cheeses at the shop?
A lot of the soft cheese in the fridge is vegetarian – the Vermont Creamery cheeses, as well as Champlain Valley’s triple cream, and the Vermont Farmstead Lille Bebe. Rennet is the ingredient that puts many cheeses off the menu for vegetarians as it is an animal by-product. The main purpose of the rennet is to stabilize the texture, so you definitely find it in nearly all harder cheeses, but not necessarily all softer cheeses. A lot of vegetarians love cheese, but don’t always eat it because of the rennet, which means they miss out on some great stuff! However, it’s not just vegetarians, some rennet is also derived from pork, making it not kosher. So, I find it very heartening to see that a lot of cheesemakers are looking to other enzymes to stabilize their cheeses, making them more accessible to people with differing dietary preferences/needs.
Do you think shopping at small businesses is a form of activism?
It’s form of community building, which is essential. I love the fact that this small, local business movement has started mainly with food but I’m hoping it will expand to include other goods and services that will provide necessary things to the communities being served. People who want to open their own businesses should definitely do it, but I’d like to see them look to the community’s needs first.
Caley: Beer & Wine
Expertise: all the hops, all the beers, all the wines, all the grapes
What’s the cheese question you get asked most?
People always ask for sharp cheese but I don’t think they necessarily know what they’re asking for.
Can you speak on how seasonality plays into what we do at AP?
Historically, seasonality used to be more important, because people were cooking and eating the foods that were available at certain times of the year. Nowadays this doesn’t have to be the case, but at AP we think that eating seasonally brings us all closer to nature and to knowing where your food is coming from.
What’s your favorite season and food pairing?
Honestly, I am not great at following seasonal rules. I will drink tart goses and sours in the winter and Belgian strong ales in the summer, which isn’t something I’d necessarily recommend! That being said, drinking dark ales by a fire while it snows outside is pretty awesome. And despite it being somewhat overwhelming, the arrival of rose season in the spring is always exciting.
Ali: Meat & Coffee
Expertise: charcuterie, inventor of “the Ali” which is just four shots of espresso in a cup and you chug it
How did you get into drinking coffee?
I never used to drink coffee- then I started telemarketing and they told me I had to do something to get my energy up.
Can you recommend an interesting bean?
The Barrington Italian roast – I don’t like dark roast but this one is so dark it’s worth drinking. It’s unique and very, very rich.
Favorite cheese/charcuturie pairing?
I like speck – a smoky, prosciutto style meat. You could try pairing it with Jasper Hill’s Oma, which is a stinky soft cheese. Or if you prefer salami, try it with Calabrese, it’s got a mild spice.
Hillary: Cheese & Blog
Expertise: pickle taste tester, carb queen, cheese boards
What is the benefit of raw cheese vs not raw?
Raw cheese is made from unpasteurized milk. It doesn’t go through the heating process that may kill harmful bacteria which is the reason some people (like pregnant women) may go for only pasteurized cheeses. However, the bacteria present in raw milk is not all bad. Like eating cultured butter, yogurt, or even drinking kombucha – these cultures can actually bring the product to life. They give it a range and depth of flavor that is fairly unique to raw cheese. Basically, it tastes really good.
What would you say to someone who is intimidated by approaching a cheese counter?
Cheesemongers are always tasting, always learning. There’s very little you could ask that would seem stupid, because we’ve all asked the same questions before. The first step is to tell us anything about what you want in a cheese and we can help! If you don’t know what you want, ask us for a taste of what we like- and if you don’t like that tell us what you don’t like about it. Our goal is for you to be as excited about the cheese you are getting as we are about giving it to you.
Nadia: Pasta & Frozen
Expertise: pickle b*tch, queen mother of snacks, prepared foods whiz
What’s your ride or die snack?
Grape leaves always – actually I almost upped the order this week just to compensate for the rate at which I eat them.
Same question but cheese.
Stilton aka Stilty – because it’s perfect in every way. I can also get down with some Willoughby. It changes – it’depends what’s in the case and what’s ripe – I wanna eat cheese when it’s best.
So after two years you’re leaving us – can you summarize what this job taught you?
This job has taught me a little bit of everything. I had to learn about beer, cheese, meat, coffee, olive oil, how things are made.
Getting to talk to people who grow things that we buy in the summer was a great experience- Blue Heron and the Urban Farming Institute. It’s amazing to talk to people who are passionate about food.
All photos taken by Hillary Anderson.