Let us seek out the strange, the rare, the elusive. We will not be daunted by the stinky or the oozy, nor will we shy away from the unknown; rather, let us revel in it! Let us find joy of flavor and texure in the most unlikely packages. And most of all, let us always be relentless in discovering, exploring, learning, and sharing with one another.

This is not simply a website about cheese; there are plenty of those. Nor are we cheese experts. We are ordinary people, but extraordinary, perhaps, in our adoration for cheese, and our curiosity about cheese culture and society. On this site you will find commentary and wit, humor and remorse. We simply want to share our experience in educating ourselves, discovering our tastes, and exploring the gastronomical world.

Anne Pinckard

Creator, Editor
Anne grew up in a household blessed with two fabulous cooks. Her mother, who freuently made the traditional japanese family meals, willingly explored the realm of american style cooking, and produced such yummy items as roast beef with yorkshire pudding. Her father was an adventurous food lover who experimented readily with all things culinary. She remembers the kitchen where she grew up, stacked high with any number of culinary constructs: pickled lemons, canned jalepenos, and many things unidentifiable. It is from him that she inherited her culinary curiosity and passion. Now her kitchen, too, is filled with bizarre culinary projects. "Cooking is not an art or a hobby; it's an obsession."

Contact: annaomi@earthlink.net

Other projects:
Rurou no onna
Personal website

Connie Wong

With an appetite few dare challenge and none can match, Connie applies herself to the pursuit of good food without reservation. She grew up eating white peaches and surfing in sunny Southern California, but did not get the opportunity to indulge her gourmet tastes until she moved north. Now, there's no stopping her. From persistently pursuing the difficult-to-aquire reservation at French Laundry, to participating in a local rendition of "Iron Chef", Connie wants to do it all. And believe me, you do not want to get in her way!

Contact: mysticonnie@yahoo.com

Other projects:
Mysticonnie's Megalomania
Personal website

Ryan T. Tate

Ryan spent the first few years of his life Texas-Bbq rib in hand, and then moved on to experience the mexican-influenced delights of San Diego. Since relocating to Northern California, he has ever been on the quest for a burrito comparable to those in San Diego. Sadly, he has, as yet, failed. "They are just not the same," he will say glumly, "you wouldn't understand." In the meantime, he has kindled a keen interest in local gourmet food, and now pursues it with gusto.

Contact: ryantate@ryantate.com

Other projects:
Ryantatedotcom
Personal and professional website

Max M. Withers

Max spends his time eating, drinking, and watching the Oakland Athletics. He hates stupid people and loves delicious things, like mourvédre, charcuterie, and Nor-Cal burritos.

Other projects:
Bad Things
Personal website

Aaron G. Freund

Wade Marchand

Wade Marchand, a native of Rutland, Vermont, has been a cheesemonger since 1999. A graduate of the New England Culinary Institute, Wade cooked professionally for five years before devoting himself full time to the passionate pursuit of cheese. Wade currently works as an importer in the suburbs of DC.

Contact: wademarchand@yahoo.com Want to be an author? The only requirement is that you have a passion for cheese! Write to Anne at annaomi@earthlink.net, explaining who you are and how you think you can contribute to our site. Or, if you would like to do a one-time submission, please send your article as an attachment to annaomi@earthlink.net Please note that all copyrights are retained by the authors.