Erin Clancy, ACS CCP™ Bio – Marcella The Cheesemonger International Guilde des Fromagers
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Erin Clancy, ACS CCP™ Bio

Erin Clancy ACS CCP

Erin Clancy ACS CCP

Erin Clancy, ACS CCP™ Bio

I started in cheese about 7 years ago. I started working at Whole Foods in the bakery and realized that slowly I was becoming friends with everyone in the Specialty department. When I moved to New York I transferred to the Specialty department. When I started in cheese I didn’t know much about it, or honestly, anything at all but I was lucky enough to work with some seasoned cheese folks. The cheesemongers took me under their wings and taught me about different cheeses and cheesemakers, plus I was able to try hundreds of cheese.

I think I had the “Ah-ha” moment when I was working at the Union Square Whole Foods as the cheese buyer and I had realized that slowly I had turned the entire full service case into a washed rind heaven. If you had asked me a year ago about washed rinds I would’ve told you I didn’t like them. But as my palate changed so did my ordering. I did have to change my case though. I realized only giving people the option of washed rind cheese wasn’t an option either.  🙂

I work at Whole Foods at the new Gilman location. I am the Team Leader of the Specialty Department. None of my days are typical because I work in all four of the sub-teams that are included in the Specialty department. Some days I stock beer or stock wine or order and stock housewares, but my favorite days are in cheese. Whether I am cutting and wrapping cheese, resetting our coffin case, resetting out cut-to-order RRB, doing a few orders here or there, or helping customers it’s my favorite. During the holidays it gets a bit crazy with my schedule. For instance, yesterday I reworked my cheese coffin, reworked my RBB, made some cheese dips, cut some cheddars, and helped build a wine endcap. Tonight I have an overnight to cut parm and other hard cheeses so the next few days (it’s the Sunday before Christmas….) all we have to do is concentrate on customer service and cutting cheese to order instead of worrying about cutting down a parm, pecorino, 40lb blocks of cheddar, etc.

Follow Erin on Twitter; Instagram and visit her blog**

** I am currently reworking my website, so if you’d like to get in touch with me for now you can message me through twitter or instagram. Also, I started a year or so ago and will be picking back up with it in 2015. It focuses on cheese and beer pairings. You can also email me at odbrie (at) gmail.com. It’s an email specifically for things all cheese related.

My thanks to everyone participating in my 2015 Virtual Q&A with Cheese Professionals. I hope all of you, my loyal readers, are enjoying this as much as I am…

Interviews with All Cheese Professionals: Cheesemakers and Cheese Professionals

Interviews will continue throughout 2015… sometimes, they will be “stand-alone” and sometimes they will be presented as round-table discussions with several Cheese Professionals answering the same question. Those participating include Cheesemakers, ACS CCPs™, Cheesemongers and Cheese Professionals and Experts who contribute to this Wonderful World we call “Cheese”.

List of all Interviews from 2013: Cheesemakers, Cheesemongers.

List of 2015 Cheese Professionals.

List of all Cheese Professionals Bios.

Please “Like” MarcellaTheCheesemonger Page on FaceBook.

Taking the 2015 ACS CCP™ Exam? Please see my page on Tips for Studying for the Exam.

 

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