{"id":3787,"date":"2024-05-09T03:00:39","date_gmt":"2024-05-09T03:00:39","guid":{"rendered":"https:\/\/www.sutyo.com\/meet-kristen-kidney-of-good-company-cheese-bar-bistro\/"},"modified":"2024-05-09T03:00:39","modified_gmt":"2024-05-09T03:00:39","slug":"meet-kristen-kidney-of-good-company-cheese-bar-bistro","status":"publish","type":"post","link":"https:\/\/www.sutyo.com\/tr\/meet-kristen-kidney-of-good-company-cheese-bar-bistro\/","title":{"rendered":"Meet Kristen Kidney of Good Company Cheese Bar & Bistro"},"content":{"rendered":"
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Kristine Kidney<\/p>\n<\/figcaption><\/figure>\n

Sometimes a love of cheese can lead to a dream come true. For Kristen Kidney, Cheesemonger and Owner of Good Company Cheese Bar & Bistro<\/a> in Newberg, Oregon, the simple reality of liking cheese got her a job as a \u201cCheese Steward\u201d almost twenty years ago. Kidney reflects, \u201cI had found my calling: bridging the gap between artisanal cheesemakers, helping to preserve traditional cheese, and bringing people good things to eat and enjoy.\u201d<\/p>\n

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Good Company<\/p>\n<\/figcaption><\/figure>\n

That early job and her ability to learn through work experience, has resulted in a thriving cheese career with her very own shop, which she opened in downtown Newberg during the pandemic. Her shop, Good Company, is a perfect culmination of those tenets and a great spot to spend some time, nibbling on cheese while sipping a cocktail at the sweet little bar housed in the back. We spoke with Kidney to learn more about her path and her current cheese cravings.<\/p>\n

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How did you start working in cheese?<\/strong><\/p>\n

I began working in cheese my senior year of college. I needed a job and saw a posting for an entry-level cheese steward position at Market of Choice, a local specialty grocery store. I thought it sounded awesome but didn’t think they would hire me. They did! I learned a ton that year and really felt like the cheese industry was where I needed to be from then on.<\/p>\n

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Tell us about some of your favorite cheeses and makers at the moment.<\/strong><\/p>\n

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Good Company cheese selection <\/p>\n<\/figcaption><\/figure>\n

I have now been a cheesemonger for over 16 years. While finding new and exciting cheeses is always fun, I really love rediscovering cheeses that I’ve worked with for years but don’t always take the time to sit down and appreciate myself. It’s like getting a visit from an old friend. Lately, I’ve been into revisiting a lot of Spanish cheeses.<\/p>\n

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Which cheeses do you feel are underappreciated, and why?<\/strong><\/p>\n

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Rosola di Zocca Parmigiano-Reggiano<\/p>\n<\/figcaption><\/figure>\n

I have noticed that a lot of really well-known cheeses are underappreciated as table cheeses. If it has a recognizable name, people overlook it as something special enough for their special occasion. This seems especially true with Italian cheeses for some reason. Gorgonzola, Asiago<\/a>, provolone, pecorinos<\/a> of various kinds, and even Parmigiano-Reggiano<\/a> don’t get the full recognition that they deserve. They are famous for a reason!\u00a0<\/p>\n

Which wedge is always in your fridge?<\/strong><\/p>\n

Parmigiano-Reggiano is in my fridge at home, at all times, no matter what.<\/p>\n

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L’Amuse Signature Gouda<\/p>\n<\/figcaption><\/figure>\n

What\u2019s the pairing you just can\u2019t get enough of right now?<\/strong><\/p>\n

I love pairings! It’s hard to choose, but a memorable recent pairing was L’Amuse Signature Gouda<\/a> with medjool dates and Pedro Ximenez Sherry. Or Bourbon. That was exceptional – the kind of pairing that makes you stop and take notice.<\/p>\n

What\u2019s your favorite thing about working in cheese?<\/strong><\/p>\n

I love living vicariously through my guests’ experiences and hopefully providing them with something delicious and memorable. Ultimately, at the end of the day, I love feeding people, and I love helping them to discover something new to enjoy.<\/p>\n

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Good Company Cheese shop<\/p>\n<\/figcaption><\/figure>\n

What are the most important lessons you\u2019ve learned in your career?<\/strong><\/p>\n

I think the most important lessons I’ve learned are more about running a business and working with people than about cheese itself. One that stands out and has become a guiding principle in my business: just because you can, doesn’t mean you should. It can be easy to let the dreams and the romance of it all lead you to something that ultimately isn’t the best business decision. Recognizing those boundaries keeps everything in line. I can cook a lot of things \u2014 doesn’t mean I have to put it on the menu. I can bring in a lot of cheeses \u2014 doesn’t mean that’s what my customers want.<\/p>\n

What\u2019s your cheese industry dream job?<\/strong><\/p>\n

I created my own cheese industry dream job by opening my own shop. This was a dream of mine from the very beginning.<\/p>\n

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Kristine Kidney Sometimes a love of cheese can lead to a dream come true. For Kristen Kidney, Cheesemonger and Owner of Good Company Cheese Bar & Bistro in Newberg, Oregon, the simple reality of liking cheese got her a job as a \u201cCheese Steward\u201d almost twenty years ago. Kidney reflects, \u201cI had found my calling: … Okumaya devam et “Meet Kristen Kidney of Good Company Cheese Bar & Bistro”<\/span><\/a><\/p>","protected":false},"author":1271,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[395],"tags":[],"class_list":["post-3787","post","type-post","status-publish","format-standard","hentry","category-milk-and-diary"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/3787","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1271"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=3787"}],"version-history":[{"count":0,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/3787\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=3787"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=3787"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=3787"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}