Hello, my friends! Phew–I’m catching my breath after a few days photographing farms in Oregon/Idaho for a wonderful cheese company! On top of that, Rebecca Richardson, the blogger behind “Will Sing For Cheese,” interviewed me on her blog! Please read it–it gave me a rare opportunity to really talk in depth about my singing, and shares some insight into “Miss Cheesemonger Sings!” Rebecca also gives wonderful energy and insight into the singing and wine universes!
This week on the blog, we are continuing with my collaboration with Cheese Plus, German photographer Simon Puschmann, and The Pantry by bringing you another interview from Portraits Plus! Today, we feature cheese lover Liza Reavis. Liza is such a buoyant, joyous soul, and I was lucky to meet her when I was also being photographed by Simon. She has a great love of cheese, travel, and is a major francophile, so it’s not surprising that she chose Ovalie Cendrée, a gorgeous goat’s milk cheese from famed affineur Hervé Mons.
Here’s more of Liza’s cheese story!
My “Aha” moment with French cheese (in particular) came in 1998 when I stayed at a farmhouse in La Charente – Domaine de Rennebourg, with whose owner Michele and I became close friends. Michele had 140 goats and would make all these fantastic goat cheeses, which she’d serve at breakfast – I had never tasted anything so wonderful. And she’d barter with the boulanger and the boucher and the traiteur for her other needs for the B&B. I loved the goats, which she had to sell after she turned 70 and developed some health problems.
Ovalie Cendree from my very favorite French affineur, Herve Mons, whose cheese I’d buy just when they say Herve made them, reminds me of the first ash-coated goat cheese I tried, thanks to Michele: Selles sur Cher – that I loved and still get when can receive in “prime condition” — which leads me to:
I share the cheeses with close friends, family and those whom have expressed an interest in exploring European cheeses beyond the American “traditional palate” – we are spoiled by being in the Bay Area, of course. The Cheese School has been a wonderful resource and teacher to me, starting with Daphne Zepos, whom I loved dearly.
Cheese Plus: I have been a HUGE and LOYAL fan of Ray since he opened. He always lets me know when my favorite cheeses come in, particularly from Herve, but also Rodolphe Le Meunier et Pascal Beillevaire – and for my aged Comte “fix” from Marcel Petite, whose aging caves at Fort St. Antoine I visited in 2015. Herve invited me in 2012 and Rodolphe in 2015. Pascal’s US representative invited me for this fall. I am thrilled and overwhelmed by their generosity.
Since I live in West Portal by the ocean, it’s a “trek” to go to Cheese Plus, but it’s my first stop when I need to re-stock on cheeses. I could not live without his store!
Plus since I adore raw milk cheeses, I always plan to go to France when I can, gilets jaunes notwithstanding.
A note from Ray about Ovalie Cendrée:
Ovalie Cendrée is a rarified cheese here at The Plus. We pre-order it from the French affineur Herve Mons, who brings the cheese from a goat dairy in Poitou-Charentes to quickly develop in his maturation facility before shipping out to us. Dusted in edible ash, the rind has a grey undercoat that plays host to beneficial cultures ranging from fluffy white to bright yellow. The ash alters the surface pH, and as the cheese matures it becomes softest near the rind while the center retains its flaky minerality.
We don’t stock Ovalie Cendrée all the time. Its unique character is scary to many customers, but for connoisseurs like Liza, the tendency for these cool molds to develop is no obstacle. She knows this indicates the cheese is alive and healthy with complex aromas and flavors.
More about photographer Simon Puschmann:
Although Simon’s commercial work often involves car photography, he is no stranger to more intimate portraits. His personal project entitled “Open Face” involved creating portraits of people and their favorite sandwiches. Here was his artist’s statement from that project. After you’ve finished reading, visit his website and see these portraits for yourself!
“A face is a bit like a book. You can read in a face. Not only the age but also what a person has experienced, what a person has been through. Or, for that matter, what they’ve survived. How they perceive the world, and how they want to be perceived by the world. Whether they’re sad, happy or only kind of happy, free, or just weighed down by thoughts. Whether they have seen a lot or yet have a lot to see. You can also read an open-faced sandwich. Obviously the sandwich´s story is much shorter and less deep than that of a human being. More like a short-story. An open-faced sandwich is perhaps more likely to tell you if it’s nice. Or whether to call it tasty actually does it justice. Whether healthy is everything. Or, indeed, if everything is healthy. In this sense, wouldn’t it be interesting to read a few faces and the sandwiches that go with them?”
Thank you, Liza, for your wonderful cheese insights! Until next time, dear reader.
