Tenaya Darlington firmly believes there’s no prejudice that the right combination of milk and bacteria cannot overcome.
Darlington is an associate English professor at Saint Joseph’s University in Philadelphia who moonlights as a self-described “cheese courtesan,” singing the praises of gentle goat cheeses, robust raclettes and transporting triple crèmes, and everything in between.
She’s a Wisconsin gal who grew up snacking on sharp Appenzellers (the cheese, not the dog) and savory Emmentalers during Sunday lunches with her Swiss mother and grandmother, but she didn’t truly fall under the smell, er, spell of cheese until she wandered into Di Bruno Bros., a venerable Philly gourmet store, and tried a spoonful of scrapings from a Carles Roquefort, a spicy, crumbly sheep’s milk blue. Madame Fromage was born.
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