Cheesy Lady for Hire
In addition to my work at GreenLeaf, I am available for hire as a Cheese Consultant. I help with menu creation and costing for restaurants, private chefs, and other parties. I create cheese platters, displays, pairings, and “cheese cakes” for weddings and other events. I host guided tastings and pairing courses. And, beyond all that, I’m open to every and any cheese task you could throw my way!
For information on my background, please see my LinkedIn Page. For help, please contact me at firstname.lastname@example.org or (818) 606-6945.
Book Club Park Picnic: Cheeses paired with persimmon, dried mango, dried cherries, and pomegranates.
Marin French Supreme with macerated huckleberries & kumquats for a book club picnic.
Bridal Shower Cheeses.
Bridal Shower Cheese Plate: Bio Urchruter & St. Agur with Red Pears, Black Mission Figs, Sugar Plums, Almond Thins and Edible Blossoms.
Petit Basque flowers with Edible Blossoms.
TGIFig Season! Tomales Farmstead Creamery Teleeka paired with Black Mission & Candy Stripe Figs.
Beautiful spread for a private event. Petit Basque cheese flowers & Point Reyes Bay Blue, paired with hazelnuts and gingersnap cookies.
I loved both the look and flavor of this uncomplicated pairing. Reading Raclette on beautiful Easter Egg Radish.
For a small Girl’s Night Gathering, a simple but sophisticated display.
For the 2014 Superbowl, in which the New England Patriots defeated the Seattle Seahawks, I crafted a cheese platter with two New England Cheeses opposite two Washington Cheeses, on a “field” of pistachios.
3 Little Cheese Plates: Reading Raclette with easter egg radish, an ash-ripened French goat cheese with fresh blackberries, and Burrata served with balsamic roasted strawberries.