Allin Tallmadge Bio
I came to cheese during a trip to Tuscany in 2001. The intention was to drink our way from Florence to Siena. Along the way we discovered each hilltop town had its own cheeses. Lunch became a local wine, cheese, bread and salumi daily. Now there were loads of books about Italian wines but, at the time, not many about cheeses. Returning from Italy I became an ‘amateur’. I read Jenkins, tasted lots of cheese. I ate at the new Artisanale Fromagerie that had just opened in NY, toured Zabar’s, Murray’s, Fairway Market. Read and tasted and tasted and read.
In 2006 I parted company with the computer consultancy where I was General Manager and cast about for something else. Murray’s had recently moved into a bigger space across Bleecker St. and had started Boot Camp. Liz Thorpe taught it and Zoe Brickley was in the caves. I took the course. Out of that can the idea to open a cheese shop of my own. I joined the American Cheese Society in 2007 and started meeting the community.
Before I could do that I figured I needed to get in some ‘counter time’, pay some dues. Rick Breitstein at The Cheese Shop of Ridgewood, one of the original franchisees of Cheese Shop International, let me help out for the holidays. In 2008 Garden of Eden, a NYC specialty grocery opened a NJ store. I helped set up their cheese counter. In November of that year I started the build out of the Tallmadge Cheese Market in Montclair, NJ.
At the moment I am ‘in transition’ looking for opportunities in the Atlantic market where I’ve been since 2011. I have been brokering local cheeses when I can to restaurants and caterers. I hold tastings and cheese seminars to area clubs and organizations when I can. There’s seasonal work at various cheese counters.
Allin became an ACS CCP™ in 2013.
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 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”.
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