LAURA DOWNEY ACS CCP & CHRIS PALUMBO ACS CCP,

FOUNDERS

We opened Fairfield Cheese Company in May of 2009 with a passion for cheese, a retail and catering background, and a desire to “fill a void” in our local food landscape.

Our goal was to bring the best artisan cheese and specialty foods to the Fairfield community and the second part of that mission was to teach people about them. Cheese School has been an integral part of our shops because knowledge boosts confidence and appreciation. Education has been at the core of everything we do and will continue to do.

In 2014 we expanded to serve the Greenwich, Connecticut community with Greenwich Cheese Company in the Cos Cob neighborhood. In 2017, we launched Cheesemonger Box, an e-commerce only website that brings the cut to order cheese shop experience around the country.

We take our craft seriously. We are both American Cheese Society Certified Cheese Professionals (ACS CCP), a distinction earned by only a few hundred people nationwide. And in addition to winning several awards and seals of approval from culinary magazines and establishments, we’ve earned a listing in the Oxford Companion to Cheese.

EMILY BRIGGS

CHEESEMONGER, FAIRFIELD

What made you want to work in cheese?

I realized that cheese is the intersection of food, science, and art, the three areas where I find the most excitement and fulfillment. Food connects us to the Earth, and cheese gives me hope for the future. We are a community of individuals dedicated to supporting small businesses, independently owned farms, ethical animal husbandry practices, and sustainable agricultural methods. I am grateful that I get to learn from cheese lovers of all kinds every day—getting to eat lots of incredible cheese is an added bonus!

What is your favorite part of being a cheesemonger?

It’s really hard to pick just one part! I love that opening every wheel of cheese feels like a gift. Each wheel is a little different, and I love paying attention to shifts in flavor and texture. An awareness of nuance in the final product helps us appreciate the steps that came before—changes in the composition of the milk during different seasons, the unique cocktail of microorganisms that turn curds into cheese, and shifts in the climate of the aging cellar. Getting to crack open and taste a wheel of cheese after it was painstakingly created, cared for, and aged is a huge honor!

What's your favorite cheese right now? Why.

Shabby Shoe from Blakesville Creamery in Wisconsin has been tasting amazing. It has a light, almost fluffy texture and bright flavor with notes of honeydew melon. As it matures, it develops a decadent creamline near the rind. I love it with a crumbly, delicately sweet cracker like an oatcake, and a bit of sour cherry jam.

ED RIECK

LEAD CHEESEMONGER, FAIRFIELD

What made you want to work in cheese?

I wanted a career where I'd be learning something new each day. There's so much to take in, and it's always satisfying to uncover more details. It also tastes pretty good, which is a nice bonus.

What is your favorite part of being a cheesemonger?

My favorite part so far has been seeing how cheeses vary depending on things like time of year and other unpredictable aspects. It always retains its identity, but sometimes certain portions of it come through more than they did the time before.

Your favorite cheese right now?

Bleu de Causses! We haven't had it in quite some time, and I missed it. Such a great combination of big flavors and a rich, soft texture. Precisely what I want going into fall.

CHRIS NARDUCCI

CHEESEMONGER, GREENWICH

What made you want to work in cheese?

I love eating and cooking food. Eating and tasting new and different foods all day is exciting. Cheese, in particular, appeals to me because I have great memories of having cheese at picnics growing up.

What is your favorite part of being a cheesemonger?

I like the challenge of picking the right cheese for each person. I love seeing customers' reactions when I help them find a new cheese that they will enjoy.

Your favorite cheese at the moment? Why?

My favorite cheese right now is Wrangeback, which is our only Swedish cheese. It has a super buttery texture and deep umami flavor. It is a cooked, pressed style of cheese (like Gruyere), which is my favorite style. Yet, it is different from the other cheeses in this style due to some cheddar-esque aspects.

HEATHER CAMERON

CHEESEMONGER, FAIRFIELD

What made you want to work in cheese?

I was looking to get back into the food industry and wanted A job that didn’t feel like work.  I was excited about the opportunity to learn more about a food that I love while supporting and promoting small businesses, local farmers, and artisanal producers.

What is your favorite part of being a cheesemonger?

Learning about and tasting new things every day!

Your favorite cheese right now?

Rispens. This sheep's milk Gouda is creamy, bready, yeasty, and sweet. It's a great snacking cheese.

MARLENE GLENN, ACS CCP

CHEESEMONGER, GREENWICH

What made you want to work in cheese?

I didn’t set out to work in the world of cheese-it found me. What began unexpectedly has become one of the most rewarding adventures I could have imagined. From its rich history and deep-rooted traditions to the innovation and hard work behind every wheel, cheese represents what I believe is one of the most beautifully simple, near-perfect foods.

What is your favorite part of being a cheesemonger?

I love being a cheesemonger because it gives me the honor of representing the most humble dairyman and dedicated cheesemakers, sharing the rich, time-honored stories behind their craft, while helping each guest discover the perfect cheese that speaks to them.

Your favorite cheese right now?

As the picture shows, I just can’t pick one favorite. That’s like asking me to pick a favorite child!

AIDAN MALAIKO

LEAD CHEESEMONGER, GREENWICH

What made you want to work in cheese?

I began my cheese journey back in 2004 at a small shop in Dobbs Ferry. I knew little about cheese or cheesemongering. My passion was ignited, like many others, after I had my first taste of artisanal cheese so many years ago, and it has never wained. I enjoy being immersed in this culture, which exudes so much passion for the product.

What is your favorite part of being a cheesemonger?

All the relationships I am blessed with and continue to grow. From the pastures, farms, and producers to customers, I get to share cheese with people. 

What is your favorite cheese right now?

Our Gruyere 1655 is a very special cheese imported from Switzerland by our friends at Columbia Cheese. This Gruyere is balanced in its buttery mouthfeel and bright boldness. This Gruyere has earned its spot at every fondue.

SAM SCHULTE

CHEESEMONGER, GREENWICH

What made you want to work in cheese?

As the proud granddaughter of a former New York State dairy farmer, I grew up with a deep respect for where food comes from — and for the people who make it. Before cheese, I spent the majority of my career as a SaaS product manager. Although the work was challenging, I never truly felt fulfilled. I craved something more tangible — something rooted in place, history, and sensory experience. Cheese gave me that. It brought me back to my roots, to my curiosity, and to the joy of sharing something real with others

What is your favorite part of being a cheesemonger?

My favorite part of being a cheesemonger is the connection to craft and tradition — honoring the hands and heritage behind every wheel. But just as much, I love the constant discovery. Cheese is endlessly complex, and there’s always something new to learn, taste, and share.

What is your favorite cheese right now? Why?

If I had to pick a favorite cheese, it’d be Le Munster du Grand Père Fischer — a classic French Munster from Alsace. It’s bold, beautifully aromatic, and deeply rooted in regional tradition — everything I love about cheese in one bite.