Time Flies

On December 3, 2008 things were different. I had a t.v., cable* and a cool job selling cheese. Thanks in part to Arianna Huffington and Jon Stewart I started this blog kind of as a hobby. A way for me to catalog new cheeses, and to share cheesy goodness with my friends and family. You see, as a cook they could see and taste what I did for a living. As a cheesemonger, there just wasn't the same kind of recognition or appreciation.

I started with this post. The early days had a few photos (mostly done at work) and were short brief snippets. The first couple of weeks just my family and friends were checking out the blog. They'd ask me questions, and I'd delve into research. After all, learning more about cheese could only help me be better at my job.

Then a few people started checking it out. From the Midwest, East and West Coast and abroad. The first time someone from Australia commented I freaked out. I mean, with all the gajillion pages on the internet, how the heck anyone found my blog is a still a mystery to me. I'm just some chick who writes about cheese.

The most surreal moment of the past year was a phone call I got at work a few months ago. I'd written about a cheese and someone called up looking for it. I told him we'd sold out but would be getting some in shortly. He mentioned that he'd read about it on some blog and when I asked him which one (thinking I might make a new cheesy friend) he said "Cheese Is Alive". How fricking cool is that?!

Since starting this blog I have gotten way more into cheese, and it's because of you guys. You guys asking me questions, sending me emails and reading the stuff I write. Every question is something that I think about before I answer. Sometimes for a few hours, or for a few days while I research and double check things. All information which I then am able to share with customers at the shop.

Fast Forward, and one year later I am the assistant buyer and one of the managers at the store. I am busting my hump like crazy and all for cheese. And rent I'm so excited and am looking forward to another year of writing, tasting and learning. Are you guys ready for year two?

*I currently spend too much on cheese and cheese related books, trips, conferences etc. to get the t.v. fixed or to pay $60 a month in cable fees. That's why there's Netflix.