Culture Magazine

THE HOT LIS T 2024 culturecheesemag.com 47 JANEE' MUHA ACS CCP Producer Advocate and Dairy Creative, the Mobile Monger Seattle, Washington Since 2002, Janee' has been wandering down an unexpected cheese aisle. She spent 14 years behind a grocery store cheese counter, became a Certified Cheese Professional in 2013, and in 2014, became an active participant in the American Cheese Society. Thanks to these connections, Muha has been able to build a community and network of friendships. This afforded her the chance to nurture her small business, delve into creative endeavors such as photography and podcasting, and eat a lot of darn good cheese in amazing places—all while witnessing the hard work of cheese producers and conjuring up ways to tell their stories. Who is your biggest inspiration in the cheese world? Though I didn't know her well, Anne Saxelby. Her voice guided me through the airwaves and helped me believe that a career in cheese was not only feasible, but also a worthy venture. We didn't have an internet's worth of information to utilize, so her chats with cheesemakers on Cutting the Curd went a long way in my cheese education. What was your big "aha moment" when you entered this industry? My first American Cheese Society Conference was in Seattle in 2011. I knew there were people in the same business as me, but seeing so many people nerd out on cheese in the same way validated the years I spent getting laughed at when I told people I was a cheesemonger. My number one goal for my career is to find new ways of advocating for the producers. From photos to demos to letting them tell their stories on my podcast, I'm always trying to find new avenues to share their experiences so that others can see and taste the beauty and hard work I see. Pair a celebrity with a cheese: Natasha Lyonne and Boxcarr Handmade Cheese Campo. Both are redheads, a li'l smoky, and multi-talented. You're on a desert island and can only eat one cheese for the rest of your life. What is it? Essex St. Cheese Comté. Its delicate nature and versatility are perfect for snacking, and for making things taste better when it's melted over everything. What is a pairing you're ashamed to love? I don't allow for shame when it comes to eating cheese, but I think people would be surprised to know how little I actually pair cheese with other things. I like cheese straight up. AGELA ABDULLAH President, the Cheese Culture Coalition Chicago, Illinois As a cook, Agela Abdullah had worked with cheese before, but she never thought of it as a career. While taking a break from the restaurant industry, she took a part-time job behind a cheese counter. Fifteen years later, she never expected to still be working in the cheese world. Since then, Abdullah's held various positions, but she's most proud of her role as president of the Cheese Culture Coalition, and her induction into the Guilde Internationale des Fromagers. Abdullah is also a contributing columnist for culture, and launched the Cheese for the Culture column in our Spring 2022 Innovation issue. Who is your biggest inspiration in the cheese world? One of my biggest inspirations is Whitney Roberts, the founder of the Cheese Culture Coalition. A lot of us were talking about the barriers and inequities that BIPOC folks in the industry experience, but Whitney had the courage to get things started on a professional level. I'm also inspired by all the folks showing up in the industry exactly as they are. They aren't apologizing for who they are, and they're speaking up and showing up in more spaces. It takes so many people working together to create safe and nurturing spaces, and I feel like a proud cheese auntie watching the industry become more visibly diverse. What's your number one goal for your career in the cheese industry? I want the Cheese Culture Coalition to continue to grow. Last year, we offered two micro-grants of $250 each. This year, we're able to give more micro-grants and establish a professional grant program, which will give two cheese industry professionals $1,500 each. Over the next two years, we want that number to grow to $5,000. I'm passionate about widening the path for BIPOC folks in this industry and being as supportive as possible, both professionally and personally. The Coalition is also looking into grants to help us offer paid employment to folks. It's so important that as we grow, we expand our ability to pay folks for their labors. Pair a celebrity with a cheese: Megan Thee Stallion is a fluffy cake of Robiola Rocchetta. I will not elaborate. You're on a desert island and can only eat one cheese for the rest of your life. What is it? If it's an American cheese it's going to be Jasper Hill Farm's Alpha Tolman. This past winter, I spent so much time making grilled cheese with Alpha Tolman and orange marmalade. I ate that combo for weeks on end, and I'll do it again. For an International cheese it has to be Taleggio. I love melty cheese, and I still have dreams about a Taleggio panini we had at a job I had more than 15 years ago. What is a pairing you're ashamed to love? I have no shame when it comes to cheese. Nothing works on a bacon, egg, and cheese sandwich quite like a slice of ooey gooey American cheese singles. No shame. I recently saw a video featuring a 200g Babybel and heard you can only get them in Europe. I desperately want to do a big Babybel en croute. Maybe add a little lingonberry jam. If anyone can get me a big ol' Babybel, hit me up! PHOTO: Delaney Brown

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