(http://splendidtable.publicradio.org/souptonuts/cheese.html)
How did Steve Jenkins, a Velveeta eater from Missouri, turn into this country's foremost cheesemonger? It's the age-old saga, a move to New York City seeking the bright lights of Broadway and ending up managing a cheese shop to pay the bills. Steve went on to create and revamp the cheese counters at Dean & DeLuca, the Fairway Market, Balducci's, and other celebrated fine-food shops in New York and across the country. Steve was the first American to be honored with France's prestigious Chevaliers du Taste Fromage and The American Cheese Societies, Lifetime Achievement Award. He is the author of Cheese Primer and is a frequent contributor to many national magazines, including Food & Wine and Food Arts.
For us the book Cheese Primer that Mr. Jenkins wrote has been a ready reference on our shelves that we have turned to over and over. Imagine our delight when Kendall had the opportunity to meet him in person and present him with a sample of our cheese. We know has been very direct in his evaluations with others. We knew he would give us feedback we could trust.
What was his response to Dulcinea? Read it in his own words-
"The sheep's milk cheese you gave to me is as fine a cheese as I have ever tasted. And that's a mouthful I'll wager you appreciate. Tastes and looks like something from Sardinia more than it resembles Pecorino Toscano. Nothing like it in any region of Spain or from the French side of the Pyrenees east to west, or Portugal. It rocks. It is simply as good as it gets. I am mightily impressed and you can tell anybody I said so.
SJ"
So, now you don't have to take our word for it. Don't mind me while I go back for another slice.
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