Louis Risoli, ACS CCP™ Bio
I have lived in and around Boston all my life, and follow my Mother’s example of always having a block of Parmigiano-Reggiano in the fridge. I guess I was born to eat cheese, and fully realized what a geek I had become when my customers started calling me “Cheese Whiz” and “Cheese-us.”
I am the Maitre d’/Manager/Cheese Guy at L’Espalier, a fine dining, chef owned restaurant in Boston’s Back Bay. Having worked there for 32 years, I came of age during the artisan cheese explosion in New England. I remember Allison Hooper coming by the restaurant all those years ago to see if we were interested in trying her goats’ milk cheese. (Loved them then, love them even more today).
A typical day involves setting up a cart (we call her Debby) of 30 or so cheeses, mostly New Englanders, educating my staff about our offerings, and turning our guests on to great cheese. It has been our goal to establish L’Espalier as a cheese destination, and over 90% of our guests have a cheese plate. Talking cheese with our guests is the most exciting part of my job.
Monthly, for the past 12 years, I have also hosted Cheese Tuesday, featuring a three course dinner with matched wines and a themed cheese plate. We conclude the evening with a sing-a-long of a Cheese Song (writing these is one of my hobbies and I have over 40 in my repertoire) led by our in-house Cheese Band. I may be crazy about cheese, or just plain crazy, but I love to have fun with everything I do.
One project I am working on is organizing the tours of local cheesemakers that will precede the Providence ACS conference. Culture, in an early issue, did a story on Cheese Tuesday, and I have written for the magazine a couple of times.
(Editor’s note: Louis is also a gifted artist.)
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 ACS CCP™ Exam? Please see my page on Tips for Studying for the Exam.