The cheese business brings together people from a myriad of backgrounds. The tie that binds though is simple - all we ask is that you love cheese.
We've asked a few questions of our mongers, so you can get to know the folks behind the counter.
Juliana Uruburu
Working at The Pasta Shop Cheese Counter since: 1987
First cheese memory: When I was three years old my dad used to take me to our favorite cheese shop every weekend. He would stand me on the counter and the cheesemonger would always hand me a big chunk of sharp cheddar to nibble on. I would savor it for most of the afternoon.
Favorite moment behind the counter: My favorite moment behind the cheese counter was meeting my husband.
When not mongering: Expert organizer & color specialist.
Alma Avalos
Working at The Pasta Shop Cheese Counter since: 1991
First cheese memory: I was a little girl shopping with my siblings and my mom and we used to run by the huge & stinky wheels of cotija cheese. We loved the taste but could not stand the smell…
Favorite moment behind the counter: One holiday season we received our British cheese selection from Neal’s Yard Dairy and we had to taste 40 wheels of Stilton and put them in order of ripeness. The entire building smelled like Colston Bassett Stilton – it was amazing.
When not mongering: Adventurer and thrill seeker.
Kelly LeVoir
Working at The Pasta Shop Cheese Counter since: 2008
First cheese memory: Slowly peeling cold string cheese and biting small holes in Kraft singles to make it look like Swiss Emmental.
Favorite moment behind the counter: I really enjoy tasting and talking about cheese with the staff--we're huge geeks that love to taste and describe the differences between cows milk and bufula mozzarella, or the small format goat cheeses. And it's very sweet each time people return to the counter and tell us how they enjoyed the cheeses they got last time.
When not mongering: When not smelling of cheese there is a good chance I will be exploring the Bay Area with a book in my bag. Occasionally I trade my clogs for climbing shoes or wetsuit booties.
Miles Laird
Working at The Pasta Shop Cheese Counter since: 2009
First cheese memory: First good cheese memory was working at a restaurant in Oklahoma City and trying either drunken goat or some yak cheese (don’t recall the name). Realizing there is another world of cheese outside of Safeway.
Favorite moment behind the counter: Every time an unfamiliar cheese appears behind the counter is a favorite moment.
When not mongering: Skills and hobbies outside of being a cheesemonger include updating my Netflix queue, herding cats, hoarding cookbooks, going to the mall, and lots of baking to supplement my sugar and lard addiction.
Traci Bue
Working at The Pasta Shop Cheese Counter since: 2010
First cheese memory: First stand-out cheese memory was discovering the velvety, mushroomy and mildly goaty French Pico a decade ago. I was lucky enough to try a puck at what I'd call perfection and the scent, texture and lingering creaminess on my tongue made a dramatic impression, launching my exploration and pursuit of other great cheeses.
Favorite moment behind the counter: My favorite moment/s behind the counter are turning a customer onto a fabulous cheese, having them come back and share their experience of it and together we discover more. I am as excited by their taste discoveries as my own, and it becomes a wonderful, reciprocal loop.
When not mongering: Most interesting skill or hobby: yodeling, mole whisperer
Jana Werner
Working at The Pasta Shop Cheese Counter since: 2010
First cheese memory: We always stopped at "The Cheese Factory" (Marin French) to pick up cheese for my Swiss grandfather on our way to the beach.
Favorite moment behind the counter: My favorite moment behind the cheese counter happens all the time. It's cracking into a perfect wheel of anything.
When not mongering: Dude. I surf.
Stephanie Hanawalt
Working at The Pasta Shop Cheese Counter since: 2011
First cheese memory: When I was little, my mom used to slice up cheddar cheese and apples for my after-school snack. I spent many an afternoon reading Nancy Drew and munching on apples and cheese.
Favorite moment behind the counter: I absolutely love cracking open a new wheel of cheese -- the bigger, the more exhilarating. Parmigiano-Reggiano wheels weigh in at around 80 pounds. A new wheel is cracked using a traditional set of dagger-like knives rather than with a metal wire (used for most of the smaller wheels at the shop). It’s impossible not to make an event of cracking a wheel of Reggiano. The day I helped, three or four of us took turns cracking the wheel, and nearly everyone at The Pasta Shop on Fourth Street that afternoon crowded around to watch and -- let’s just be honest -- to taste a piece from the freshly-cracked wheel. Nothing like it.
When not mongering: When I’m not behind the cheese counter, I’m probably reading a book or out with friends discussing the merits of IPA.
