Culture Magazine

THE HOT LIS T 2024 culturecheesemag.com 41 RACHEL PINEDA Co-owner and Cheesemonger, Otto's Cheese Shop New Braunfels, Texas Rachel Pineda is a proud Texan, Texas State University Bobcat, and mom of two who co-owns Otto's Cheese Shop with her husband, Bob. She's been passionately serving cheese to New Braunfels residents since their shop opened in May 2021. Her and her husband's latest adventure is taking them on a tour of Texas cheeses; they plan to write a book and film a documentary that highlights these cheeses and the makers behind them. Who is your biggest inspiration in the cheese world? My biggest inspiration is Liz Thorpe. She has had so much success in her career in the cheese industry, it made me more aware of the goals that I see possible for my career. What was your big "aha moment" when you entered this industry? My big "aha moment" was when I came back from my first American Cheese Society Conference and noticed how much potential there was to highlight Texas cheese. I came back home with a vision and goal to shine a spotlight on Texas cheese and its makers. What's the biggest challenge you've experienced or overcome in the industry? Opening the doors to our shop and taking that dive into the world of cheese was a huge challenge. We have always eaten cheese and known quite a bit about it, but opening a business and learning a new skill at the same time was difficult. It was a whole new world! I am a bit of a perfectionist, and I didn't like the feeling of fumbling through those first few months. Now, I look forward to resolving the challenges that come our way, and making our shop an amazing place! Pair a celebrity with a cheese: I would pair Christoph Waltz with a hard aged Gouda such as OG Kristal. Serious and well-aged, but good looking and a little sweet. You're on a desert island and can only eat one cheese for the rest of your life. What is it? Asking a person who loves cheese to only pick one is extremely hard! But the cheese that I would eat for the rest of my life would be Los Cameros Mixed Milk Cheese. It's great and I fall in love with it every time I eat it. What is a pairing you're ashamed to love? String cheese and red grapes. I have two young kids, so it's an easy staple in my house and it makes me feel like a kid again! MIGUEL VIVANCO Head Cheesemaker, The Farm at Doe Run Coatesville, Pennsylvania Miguel Vivanco began his career in food as a dishwasher. Later, he started cooking in Korean restaurants, where his interest in fermentation began to grow. His first job in cheese was in 2012 as an assistant cheesemaker in Northwest Washington. Since 2017, he's moved cross- country three times for different jobs, spending a couple years making soft cheese at Jasper Hill Farm, then pursuing a more corporate route with Tillamook in Oregon. After a few years at Tillamook, Vivanco got a call from his friend, Olivia Haver, about an opportunity at the Farm at Doe Run. Just two weeks after that phone call, he made the move to Pennsylvania. Vivanco considers himself incredibly lucky to work with milk from cows, goats, and sheep to produce award-winning cheeses without creative limitations while being supported by his amazing team. Who is your biggest inspiration in the cheese world? Eileen O'Malley. She inspired me to get out of my comfort zone, challenge myself, and move to Vermont. Eileen was my co-worker at Samish Bay Cheese and Jasper Hill. What was your big "aha moment" when you entered this industry? Realizing the consistency required to be a cheesemaker. It encourages me to show up with intention, and to respect the resources required to participate in this industry. What's your number one goal for your career in the cheese industry? I'd like to find a way to reflect my cultural heritage as a Mexican- American through cheesemaking or cheese education. I'm not exactly sure how I'd like to do this yet, but I'm currently enjoying the pursuit of delicious flavors through new recipes. What's the biggest challenge you've experienced or overcome in the industry? One of the biggest challenges I've faced was the transition from my desk job at Tillamook back into cheesemaking. After taking two years off from production, it was difficult to create a dozen recipes while still learning a new facility. Pair a celebrity with a cheese: Nicolas Cage and pule. No reason, but it feels right. You're on a desert island and can only eat one cheese for the rest of your life. What is it? Ossau-Iraty. Always approachable, but complex enough to keep things interesting. What is an underrated cheese that everyone should know about? Mesta, a raw sheep's milk cheese f rom Spain that's coagulated with thistle rennet. What is a pairing you're ashamed to love? Burrata and Lactaid.

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