Veronique Kherian, also known as Miss Cheesemonger Sings, is a mezzo-soprano opera singer who performs cheese pairing recitals in San Francisco. After attending law school, Kherian worked as a cheesemonger, photographer, and artisan cheese blogger. Her recitals feature a variety of music genres, from Cabaret to classical opera, paired with curated cheeses from Cheese Plus. We spoke with Kherian about the inspiration behind this unique concept and why she combined her passion for music with her love of cheese.
Culture Media: What was the moment in your career that made you think to combine music and cheese and how did Miss Cheesemonger Sings begin?
Veronique Kherian: They’re all really connected, actually. Miss Cheesemonger began in 2009. I had just graduated from law school and was looking for my next thing and I came across this Craigslist posting for a cheesemonger job. I can’t say the decision to become a cheesemonger was very calculated at all. It was really on a whim, by chance. And, going through the process of learning to become a cheesemonger, I started thinking, I need to document this. It blossomed into this blog, which got me started on my photography journey.
Since I was a kid, I’ve always been singing in some capacity, but during law school I really needed something to take my mind off studying so I started taking classical singing lessons and I’ve stuck with it ever since. I became immersed in the opera world and was doing a lot of shows, and my friends suggested I combine cheese and music. I realized that this was a unique perspective, and it’s allowed me to explore storytelling and history.
CM: Your blog, Miss Cheesemonger, has been around for well over a decade! Where did your passion for cheese first begin?
VK: I’m Vietnamese-American and at least half of my family is actually lactose intolerant. Somehow I was spared, and as a child I would eat so much cheese. I would basically only eat cheese sandwiches, and macaroni and cheese was the first thing I learned to make. This love of cheese has been hardwired in me.
CM: There are so many components to your recitals, from the songs you choose to the cheese pairings. What goes into the preparation for a recital and what is your curation process for pairing cheeses with the music?
VK: I generally will choose the music first and most of the time it’s just going to be the music that I have come across and really liked. They can be English songs, or even songs in French, Italian, or German. I experiment with time periods a lot too, from Baroque music to contemporary music that’s been written in the past several years.
After I choose the music, I’ll go to Ray at Cheese Plus and we’ll go over the cheeses that he has available. There’s always something in the music that ties to the history or culture behind the cheese. Sometimes, I’m even able to connect the cheesemaker to the composer or character in the piece. It’s very freeing and I think that’s why audiences really like it. We always find a way to tell a story.
CM: What about your recitals has been most rewarding?
VK: I love how I’m able to build community and engage the audience’s bodies and minds together in this one moment. It’s an all-encompassing, full-body experience. And, I love how accessible the recitals are. You don’t have to know anything about classical singing or opera, and you don’t have to know anything about cheese.
I love how I’m able to give people an experience with cheese and music in ways they never expected. My recitals are like little doorways into some really profound and beautiful worlds.
CM: You’ve built such a unique niche. Do you have any advice for anyone looking to combine seemingly unrelated passions?
VK: There’s so much creativity in the world and within each of us. I’d say to give yourself the freedom to get a little bored and let your mind wander, and you’ll find a way to combine your passions or bring one of your passions to life. Give your creativity the conditions to flourish and it will happen. Confidence is everything and authenticity is key.
Claire Fan
Claire Fan is an editorial intern for Culture Magazine and is based in Providence, Rhode Island, where she is a senior at Brown University. Claire has dabbled in recipe testing, food styling, and writing and her work can be found on her blog saltandsesame.com. She can often be found knitting, reading fiction, or eating sandwiches.
