Issue link: https://viewer.e-digitaledition.com/i/1521157
THE HOT LIS T 2024 culturecheesemag.com 21 VOICINGS JS: Definitely. But it also comes down to who the different models serve. For me, it really made sense when I was launching my business to start with the ultimate model. The most cheese nerd thing you could possibly make that would be better suited for people who have a very large refrigerator or kitchen. That allowed us to actually get the business off the ground. From there, it was about trying to simplify the manufacturing and design elements to reach a larger audience. We made the Piatto, the smallest one, because, I mean, I live in New York City, how much space do people really have for a Cheese Grotto in their kitchen? Some people say it's too expensive. But honestly, with the way inflation's going, everything's pretty reasonable. CM: Absolutely. It's a steal these days! JS: We have not raised the prices at all. If you look at the Classico, there's just so much woodworking detail. I've tried to bring that to a bigger manufacturing company and they said, "Yeah, this is made with a lot of love, but we'd have to really readjust the design for us to be able to make this." I think people have lost a sense of appreciation for woodworking as well. They're more willing to spend money on tech things than on these incredibly specialized skill sets. CM: What are your aspirations for Cheese Grotto? Where do you see it going? JS: Right now, we're putting a lot of focus into our perishables and growing that subscription program online. And on the product side, it's growing the amount that we're able to produce. And then expanding internationally. We get a lot of international inquiries, but the shipping has always been a challenge. So, we're working on making it a little more accessible. CM: The idea of an American exporting a specialty cheese care product to Europe sounds fun to me. JS: It's definitely more of a slow burn with that one. First, it would be direct shipping to customers who want it. We've found over the years that being direct-to-consumer is really valuable for us because we're a niche brand, and the Grotto itself is a niche product. We really want to be able to talk to the customers directly. c SPEED ROUND Cow's milk, sheep's milk, or goat's milk? Sheep's milk Raw or pasteurized? Raw Washed rind or bloomy rind? Washed rind Favorite cheese (today)? Alemar Cheese Company St. James Favorite cheese destination you've been to? Vermont Cheese destination you want to go to? Comté region of France, Jura