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Benjamin Roberts

Benjamin Roberts

Cheesemonger In Chief

Wall Street Business Analyst turned Cheesemonger-In-Chief of two cut to order cheese shops in the Twin Cities of Minneapolis and St Paul. Thinks about selling cheese both when awake and asleep. Often seen making spreadsheets to analyze cheese.

  • Website
  • Location: Minneapolis, MN
  • Favorite foods: Comte
    Nantucket Bay Scallops,
    Potato anything,
    Rogue Chocolatier
    Hispaniola, Cold Gin
  • Last bite on earth: Spaghetti Carbonara

Serious Cheese: Be My Cheesy Valentine

Naturally, when you think of romance, you think of cheese. In the pantheon of amorous foods, there are oysters, chocolate, and then...cheese. (At least that's how I rank them.) Please thank me in advance as I save your Valentine's Day through the powers of fermented mammal milk. Sexy, non? Here's a guide to buying cheese for your squeeze. More

Serious Cheese: The Olympic Cheese-Plate Showdown

It's February, and the polar vortex is in full effect across the country. The winter blues have raked your soul bare and there is truly nothing to look forward to. Wait, what's that? Ice dancing? Curling? Jamaican bobsledders? That can mean only one thing: the winter Olympics are nigh! And what Olympic celebration would be complete without a global celebration of artisan cheese? More

Serious Cheese: A Cheesemonger Tells All on Picking Favorites

I sell cheese all day, every day. And all day, every day, customers ask me for my favorite cheese. It's nearly impossible for me to asnwer —with so many cheeses spanning so many styles, how could I possibly choose? I have different favorites for different occasions. But if I were to be kicked out of society and sent to a deserted island, allowed only one cheese in my bag, there's only one that would make the cut. More

Serious Cheese: What's the Deal with Raw Milk Cheese?

@July Whole Foods does carry raw milk cheese. I'm not sure why they told you that.
@Meat guy Illegally produced raw milk cheese is for sure an issue. We had a problem here in Minnesota with illegally produced raw milk queso fresco being sold on street corners (!). When I talk about raw milk cheese I am talking about trained (and in many cases licensed) cheese producers who are inspected by the FDA.

Serious Cheese: How to Make a Fancy-Looking Cheese Plate on a Budget

@Ravenous! Thanks for the feedback. No excuses to be made here, trying to put up the best content I can. Hopefully you'll keep checking back and see if I get any better at this. I sell $3 nuts, a little bag, but nuts nonetheless.

Serious Cheese: How to Make a Fancy-Looking Cheese Plate on a Budget

@Londonlite you for sure should try and find a coulommiers for your brie type cheese, they're usually reasonably priced, and maybe a fine domestic cheddar for the other cheese on your plate.
@crystalbunny your comments are totally on point. I didn't want to go on too much about how to compose a cheese plate, but in the process I didn't really add as much value as I should have. In the end picking cheeses you enjoy is what's most important. My goal with cheese plate construction is too 1)avoid too many salty cheeses in the mix 2) have at least one cheese that tends towards sweet 3) have at least one cheese that tends towards acidic. Beyond that I just want to eat cheese!

Serious Cheese: Be My Cheesy Valentine

@ecca31 You can stop by either one of our shops (France 44 & St Paul Cheese) for your honeycomb-we have it in stock.

Serious Cheese: A Cheesemonger Tells All on Picking Favorites

@PeteNJ Caerphilly is up there for me as well. We stock that cheese from time to time in our shops, maybe 3 or 4 wheels a year. We actually have some in stock at the moment.

Serious Cheese: A Cheesemonger Tells All on Picking Favorites

@aharste For sure I will be writing about great midwestern cheese
@violarulz Come back next week and you can read all about my love of Manchego

Serious Cheese: A Cheesemonger Tells All on Picking Favorites

@atg117, thanks for a great idea for an upcoming post. Will tackle that in the coming weeks.

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