DSC_3798MEGAN Why Cheese? I'm sorry, what? Why cheese? I can think of nothing in this world that doesn't require cheese. Special occasions, midnight snacks, Tuesday mornings - there isn't a moment in time that wouldn't be made better with a little bit of blue. Favorite music to drive by Indie music with heartbreaking lyrics, especially songs that you can really belt out. If you see me driving down 41 crying while singing and eating cheese, don't be alarmed, it's probably the best day of my life. Ice cream flavor My own homemade mint chocolate chip will take the gold every time. But, in a pinch, Chunky Monkey has never let me down. Pet peeve Come in and buy a wheel of Brie. I'll happily spout them off. Favorite book Oh jeez, I have a billion. Shadow Of The Wind, The Story Of Edgar Sawtelle, A Thousand Splendid Suns, This Is Where I Leave You, and anything by David Sedaris, Armistead Maupin and Anthony Bourdain. Cheese of the moment Blue fans, I implore you to try the 'Beenleigh Blue.' Similar to Mary Poppins, this cheese is practically perfect in every way, and like no blue you've ever had. And Prodigal Farm's 'Field of Creams' is sheer genius - an ooey, gooey cream line around a bright goat's milk center enveloped by a rind filled with thyme, juniper berries and peppercorns. Moreā€¦ Even as a small child, a picky eater I never was. While other 7-year-olds hooted and hollered for hamburgers and hot dogs, I was licking my fingers over whole grain mustards, gravlax, and gruyere. I will happily trade you my boring lobster tail for your lobster carcass, where all the good stuff, the roe and tomalley, lie in waiting for me to devour. Although my childhood was far from a wealthy one (my clothes were either handmade or from K-Mart and my lunches were packed in plastic newspaper bags), when it came to mealtime, we ate like kings. Cheap cuts of meat and discounted bruised vegetables became things of beauty, served upon platters decorated with pecorino and parsley. These early memories fostered what became a passion for all things edible. Seriously, all things edible. Fish eyes, sheep's brain, liver, I love them all just as much as a stellar grilled cheese or a perfectly cold bowl of cereal. If it's delicious, I want to eat it. Although, to be fair, my definition of deliciousness is broader than most. To love food is to love cheese. Everything about artisanal cheeses are infused with passion and love and mastery. Sweet, tangy, bold, pungent, mild, stinky, earthy, oozy, whatever - every cheese has a distinct flavor profile that makes it special. My love affair with cheese spans several decades, but is only now, at Artisan Cheese Company, that I'm truly learning not only what makes these handcrafted cheeses so delectable but also what makes them so important. I mean, come on, when you work with a shop owner who has pet some of the animals producing the milks for some of our cheeses, it's hard not to fall in love with cheese on a whole new level. Come visit me for a sample and see what the fuss is all about. -- Megan Greenberg "Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has." - Margaret Mead