Cheese Mongering Gets Serious

When Kasimir Bujak cuts into a wheel of Harbison and uses a spoon to scoop some of the soft cheese on to a cracker, he lets out a little sigh of appreciation.

"You can't get anything this good in Europe. It's an American original," says Bujak, a Certified Cheese Professional and cheesemonger at Whole Foods Market in Harbor East. "The rind is a spruce bark, which is a traditional Swiss and German thing, and the bark flavors the cheese itself."

Harbison, which is made at Jasper Hill Farm in Vermont, is one of Bujak's favorites — he loves its soft texture and complex, woodsy flavor — though it is just one of many cheeses he loves. At work at Whole Foods, Bujak spends his days educating customers on the finer points of cheeses from all over the world, and at all prices.

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