Posted on Oct 8, 2023
A Portland cheese seller is one of the best in the world
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Last month, 16 of the best cheese professionals in the world found themselves in France for the 2023 Le Mondial du Fromage. Over the course of two days, cheesemongers compete in a variety of events from a written knowledge test to a blind tasting and even a five-part event that showcases their cutting and plating abilities with an “artistic presentation of a cheese” with the theme “Cheese in the Stars.”
At the end of it all, Sam Rollins of Cowbell Cheese Shop in Portland took home second place, the highest an American has ever finished in the Mondial’s 10-year history. Rollins joined OPB’s “All Things Considered” host Crystal Ligori to talk about his journey to cheese champion.
At the end of it all, Sam Rollins of Cowbell Cheese Shop in Portland took home second place, the highest an American has ever finished in the Mondial’s 10-year history. Rollins joined OPB’s “All Things Considered” host Crystal Ligori to talk about his journey to cheese champion.
A Portland cheese seller is one of the best in the world
Posted from opb.org
Portland
Food/Chow
France
Posted 8 mo ago
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PO1 William "Chip" Nagel
..."Ligori: I do have one more burning question … What is your favorite type of cheese, Sam?
Rollins: Oh, I had a sneaking suspicion you were going to ask me that question and I hate that question so much. It’s like picking a favorite kid when you have 250 kids. [laughing] Just remembering their names, you know, I’m proud of that!
I am always particularly fond of Alpine cooked, pressed curd cheeses, Comté being one that I always have in my fridge. It can go anywhere from being aged for 3 to 4 months to more than 2 years. And it changes so much depending on how it’s aged, but also depending on who aged it, who made it, and whether it was made in one part of the Jura or another part of the Jura. Every bite, the more you think about it, the more it gives you."
..."Ligori: I do have one more burning question … What is your favorite type of cheese, Sam?
Rollins: Oh, I had a sneaking suspicion you were going to ask me that question and I hate that question so much. It’s like picking a favorite kid when you have 250 kids. [laughing] Just remembering their names, you know, I’m proud of that!
I am always particularly fond of Alpine cooked, pressed curd cheeses, Comté being one that I always have in my fridge. It can go anywhere from being aged for 3 to 4 months to more than 2 years. And it changes so much depending on how it’s aged, but also depending on who aged it, who made it, and whether it was made in one part of the Jura or another part of the Jura. Every bite, the more you think about it, the more it gives you."
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I second the COMTE Cheese selection! It is one of my favorites too, right behind Stilton! PO1 William "Chip" Nagel
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PO1 William "Chip" Nagel
CSM Charles Hayden Stilton is Definitely an Acquired Taste. My Fathers Favorite. As a Youngster it was a Hard Pass! Now I Kind of Like It!
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PO1 William "Chip" Nagel good day Brother William, always informational and of the most interesting. Thanks for sharing, have a blessed day!
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