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Justin Trosclair, general manager at St. James Cheese Company in New Orleans, has worked as a cheese buyer and a cheesemaker. He won the title of top cheesemonger in the nation at the 2013 Cheesemonger Invitational in New York.
Cheesemakers heat milk, whether it’s raw or pasteurized, as the first step of the cheesemaking process.
European cheeses travel thousands of miles to make it onto our counters, while American Artisan cheese is from down the road. Why does the local stuff often come with a higher price tag?