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Julia Fox-Birnbaum
Founder of Philly Cheese School
Philadelphia, Pennsylvania
Julia Fox-Birnbaum has worked in the cheese industry since 2014, with a career spanning education, marketing, retail, and buying—including time as head buyer for one of the largest cheese counters on the East Coast. In 2020, she founded Philly Cheese School, a tasting and education space dedicated to making cheese accessible, fun, and community- driven. Through the school, she teaches classes for cheese lovers near and far, sharing her belief that cheese is a magical food—one that connects flavor, tradition, science, and storytelling.
Who is your biggest inspiration in the cheese world?
Working in the food world, I’ve had many colleagues who were immigrants, supporting families back home and overcoming language barriers, long separations, and grueling work. Their dedication and resilience in the face of challenges keep me motivated. Whenever I’m feeling burnt out, I remind myself of their strength and how they kept pushing forward for their families. Their perseverance inspires me to keep going.
What was your big “aha” moment?
My big “aha” moment came early on when I was working at Murray’s Cheese in Grand Central. After claiming that I didn’t like blue cheese, one of my coworkers gave me a piece of Jasper Hill Farm Bayley Hazen Blue with acacia honey. The combination of sweet, savory, and salty was unlike anything I had ever experienced. That’s when I realized cheese wasn’t just a simple, delicious food—it was a world of discovery and connection.
What’s Next?
Right now, I’m living my cheese dream with Philly Cheese School. I’ve always wanted my own business where I can create experiences for people through cheese. In the future, I’d love to open a shop near the school, allowing guests to buy their favorite cheeses to take home. I also have visions of opening a lesbian cheese bar one day, but I’m in no rush.
Pair a song with cheese: Listen to the entire cheese pairing playlist on Spotify!
Capriole Goat Cheese Julianna + “Silk Chiffon” by MUNA
What’s the cheese you’re raving to your friends about right now?
I recently tried Yarrow from Valley Milkhouse, a local farm near Philly. I expected the tartness and bright lactic notes of a lactic-set cow’s milk cheese, but the rich, salted buttery savoriness took me by surprise. It’s incredible!
If you weren’t in the cheese industry, what would your career be?
I’d like to think I’d be a beekeeper. Honey and cheese are both produced by people working closely with animals and the land to create something extraordinary. Realistically though, if cheese hadn’t grabbed me in 2014, I might be writing celebrity gossip pieces, diving into Real Housewives drama, Kardashian news, and other pop culture buzz.
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