About Savor Culture
Savor Culture is mostly about cheese: eating it, sharing stories about who makes it, and learning a bit of science to boot. This blog is not limited to the pleasures of artisan cheese, but also views that industry in the context of the economy, the environment, and the sustainable and organic agriculture movements. You’ll also come across the odd recipe or restaurant review, just to keep things varied.
About Danielle
I began writing Savor Culture in winter of 2007 as a way to stay engaged in the cheese community. My eyes (and nose) were opened to the world of cheese during a semester in Savoie, France, where I wandered into cheese shops, enjoyed cheese courses after dinner with new friends, and watched herds of dairy cows grazing in alpine pastures in the summertime.
Serving cheese at fine restaurants, including Blackberry Farm in Tennessee and Tru in Chicago, instilled a passion for sharing the pleasures of cheese with others. At Bin 36 Chicago, I managed a collection of 50 artisan cheeses as fromagière when the restaurant opened its cheese bar in 2004. I was later in charge of a cheese counter offering over 200 imported and American artisan cheeses at Sam’s Wines and Spirits in Highland Park, IL. Currently, I’m a crew member at Trader Joe’s in Nashville, TN, where I write the cheese order.
My goal for this blog is to share my experiences in enjoying and making cheese, and to invite other cheese lovers to participate in the conversation. I look forward to developing the content of Savor Culture and welcome comments, which may be sent to danielledotsavorcultureatgmaildotcom.
