Jessica Reichert, ACS CCP ™ Bio
I landed in cheese purely by accident. I was working in the deli and was miserable. Cheese wasn’t initially a career; it was an escape from deli. It didn’t take long for me to figure out that I had found my place. True realization of how much of a cheese geek I am didn’t become apparent until this past spring when I was studying for the CCP exam and woke my husband up in the middle of the night to tell him how Parmigiano Reggiano rind was formed.
I work at King Soopers in a Murray’s Cheese shop. I have the coolest job title ever, Murray’s Cheese Master. No day is ever the same as the one before so “typical” can range from a day of cutting and wrapping a few hundred pounds of cheese to hosting a pairing event with a local brewery to benefit Colorado flood relief or anything in between. Most of my work days are filled with a variety of product handling, merchandising, sales, and educating the cheese buying masses.
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”.
List of 2015 Cheese Professionals.
List of all Cheese Professionals Bios.
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Taking the 2015 Exam? Please see my page on Tips for Studying for the Exam.