Robert Harrison: Western Regional Sales Manager, 34° Crackers Bio
There are a couple of early experiences with cheese that had a real impact on me as a young person. I have fond memories of my mom making cheese fondue for us when we were kids—it was the 60’s and it seemed like such an exotic and sophisticated dish; it was made for just about every special occasion.
Another formative experience was during a French class in junior high school when the owner of a specialty cheese shop came in to talk about French cheeses and we tasted things like Brie, Port Salut and Gourmandise cheese. For the time, those were still fairly obscure cheeses. I especially loved the Gourmandise with Kirsch. Many years later, I worked for an importer and distributor of specialty cheeses. It was during those eight years that I was truly able to immerse myself into learning all about many different kinds of cheese. I loved talking to people about cheeses and teaching them about what makes each one special. I am passionate about cheese to this day!
I work for 34 Degrees; we are a specialty cracker company based in Colorado. Good cheeses need good crackers, right? My job title is “Western Regional Sales Manager”. I don’t really have a typical day, which is probably a good thing! I may be spending time in a particular city, talking with retailers, visiting shops and meeting with distributors. Other days I might be doing a demo in a particular store, partnering up with one of the cheese companies that we work with. Since we are a cracker company, I actually spend a fair amount of time working with cheese manufacturers to set up promotions and events that are mutually beneficial. A good deal of time is spent on the phone or working on correspondence.
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 includeCheesemakers, ACS CCPs™, Cheesemongers and Cheese Professionals and Experts who contribute to this Wonderful World we call “Cheese”.
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