{"id":5680,"date":"2026-01-15T03:02:29","date_gmt":"2026-01-15T03:02:29","guid":{"rendered":"https:\/\/www.sutyo.com\/how-a-cheese-course-is-spreading-cheese-love\/"},"modified":"2026-01-15T03:02:29","modified_gmt":"2026-01-15T03:02:29","slug":"how-a-cheese-course-is-spreading-cheese-love","status":"publish","type":"post","link":"https:\/\/www.sutyo.com\/tr\/how-a-cheese-course-is-spreading-cheese-love\/","title":{"rendered":"How “A Cheese Course” is Spreading Cheese Love"},"content":{"rendered":"
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Adam J, Moskowitz, host of A Cheese Course<\/p>\n<\/figcaption><\/figure>\n

\u201cMy life\u2019s work, my life mission, my life objective, on a daily basis, is to shepherd meaningful connections,\u201d says Adam Jay Moskowitz, on the topic of his new podcast\/talk show, currently hosted on YouTube, called \u201cA Cheese Course<\/a>.\u201d Hearing him speak of it, the word \u201cshepherd\u201d here is in no way accidental. Key characters in cheese lore, shepherds feature highly in cheese storytelling. Through shepherds, we get myriad tales such as how blue cheese was invented and why Alpine wheels are as large as they are.<\/p>\n

Cheese is the metaphorical safety to which Moskowitz-as-shepherd clearly intends to lead us; the medium through which he forges meaningful connections. This also has a deeper meaning, as Moskowitz\u2019s life story, well-known among the cheese community, involves a harrowing tale of addiction<\/a>. He frequently credits cheese as part of the mechanism that led him to safety. Perhaps you, or a cheese lover you know, owns a t-shirt or tote proclaiming, \u201cLast night a cheesemonger saved my life.\u201d It\u2019s pithy marketing, sure, but it\u2019s also, for Moskowitz, what actually happened.<\/p>\n

As a cheesemonger, cheese importer, cheese educator and event producer, cheese media personality, and CEO of Maker to Monger<\/a>, \u201cfrom the beginning, part of my role, part of my legacy, part of the responsibility that I’ve taken upon myself is shining the spotlight on us,\u201d says Moskowitz, \u201cand by \u2018us\u2019 I mean cheese, cheesemongers, and cheese makers.\u201d With that in mind, Moskowitz\u2019s latest project, a podcast called \u201cA Cheese Course,\u201d is a savvy move by someone who isn\u2019t shy about microphones or stages \u2014 those who\u2019ve been present at Moskowitz\u2019s annual Cheesemonger Invitational<\/a> know exactly what I\u2019m talking about \u2014 to bring cheese to an ever wider audience.<\/p>\n

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A QUick Taste of \u2018A CHEESE COURSE\u2019<\/h2>\n
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Moskowitz interviewing Madelyn Varella<\/p>\n<\/figcaption><\/figure>\n

The format of each of the eight, roughly 30-minute episodes of the first season of \u201cA Cheese Course\u201d follows a set structure. Moskowitz introduces the episode with a clever bit of script: \u201cWhere we ruminate on what we love while we eat what stinks\u2026in a good way.\u201d (With a nice bit of aside camera work to deliver the implied wink on \u201cin a good way.\u201d) \u201cIt\u2019s about passion and purpose, happy accidents, and about how five courses of cheese can feed deeper conversation,\u201d Moskowitz declares in the season one trailer.<\/a><\/p>\n

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Cheesemongers Tommy Amorim and Alex Armstrong<\/p>\n<\/figcaption><\/figure>\n

Moskowitz kicks off the conversation by introducing his guest and getting them talking about themselves, and the conversation goes where it goes, a testament to both Moskowitz\u2019s preparation and ebullient personality. This is punctuated with the arrival of various cheese courses that serve as teaching moments or additional conversation starters unto themselves: composed bites devised and plated by Moskowitz\u2019s \u201chouse band\u201d of cheesemonger \u201chunks,\u201d with whom he also frequently riffs throughout: Tommy Amorim and Alex Armstrong. (More on those bites below.) Pop up graphics also help define various components of cheese or cheesemaking.<\/p>\n

In short hand, Moskowitz describes the show as \u201cHot Ones<\/a>, but with cheese.\u201d (\u201cHot Ones\u201d famously features celebrities in conversation with host Sean Evans while they make their way through increasingly spicier chicken wings.) According to Moskowitz: \u201cInstead of melting your face, we melted apart with cheese.\u201d<\/p>\n

Toward the end of each episode a \u201cwhat the funk?\u201d sequence involves rapid-fire, cheese-themed questions to the featured guest: i.e. best cheese for a picnic, what cheese would you be if you were a cheese, and best desert island cheese. It\u2019s as telling as anything about a person when they answer the latter with \u201cwhatever cheese is most nutritious,\u201d as two of Moskowitz\u2019s guests did.<\/p>\n

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Sample cheese course<\/p>\n<\/figcaption><\/figure>\n

Bespoke music credited to Glen Brady underscores the opening, the delivery of cheese courses, and closing credits; delightfully absurd snippets with lyrics such as \u201cI love cheese, you love cheese, when two love cheese, we eat more cheese.\u201d It follows that Moskowitz named Jemaine Clement among his dream guests for the series \u2014 the music is definitely \u201cFlight of the Conchords\u201d-coded. (Flight of the con-curds? Sorry, had to.)<\/p>\n

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The Who and Why of \u2018A Cheese Course\u2019<\/h2>\n
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Examining cheese with Hamilton Morris<\/p>\n<\/figcaption><\/figure>\n

There\u2019s plenty in \u201cA Cheese Course\u201d for those who are already minted as cheese people, but that\u2019s not at all the point, according to Moskowitz. Season one was clearly a carefully calibrated gambit to honor his built-in cheese following, but to include guests who would also appeal to a wider audience, a vital part of the mechanism of giving cheese a bigger megaphone. This motive has already proven itself: as of this writing, the mostly widely viewed episode is with drug journalist Hamilton Morris. \u201cMy audience skew right now is 90% male, 18 to 34,\u201d says Moskowitz.<\/p>\n

In terms of recruiting guests, knowledge of cheese was wholly unnecessary. \u201cThe simple question is, do you love cheese?\u201d says Moskowitz. \u201cI really love interviewing people, and I wanted to talk to people that fascinate me \u2014 definitely a lot of artists and entrepreneurs \u2014 and I wanted to show a variety of people, with the one through line being that they\u2019re insanely passionate about what they do.\u201d<\/p>\n

To honor his well-established acolytes, the first season does include cheese personalities such as cheesemaker Allison Hooper,<\/a> and cheesemonger\/influencer Madelyn Varela.<\/a> Other cheese-adjacent, food-centered guests include chefs Abby Kirn<\/a> and Brad Leone<\/a>, and food media icon Kat Craddock<\/a>; but also featured are those with no apparent link to the cheese industry: drug journalist Hamilton Morris<\/a>, sculptor Barry X Ball,<\/a> and musician Ron Pope<\/a>.<\/p>\n

There is some talk of cheese \u2014 including a spirited discussion with chef and olive oil maker Abby Kirn about the necessary biological mechanisms behind cheese, i.e. \u201ccheese f**ks\u201d \u2014 but there is also just deeper talk: about self-actualization, the psycho\/spiritual connection in hunting, and the very nature of artistry. Interesting themes often arise along with the cheese courses, designed to help connect people with their senses and more importantly, their vocabulary about their senses, unlocking memories, and giving people permission to react and name what they\u2019re experiencing without overthinking.<\/p>\n

It must be said, however, that while the cheese may be just a catalyst for further conversation, it\u2019s hardly a mere supporting character in the show. \u201cI think what we’re doing with the cheese is Michelin-level stuff,\u201d says Moskowitz, and indeed the bites are a masterclass in cheese pairing, involving multiple unique components and various textures. For example: squares of crunchy Belgian Gouda OG Kristal <\/a>with spiced maple cream, a black lava sea salt cashew, and a shaving of bourbon dark chocolate. (And yes, this was aptly built into a discussion about the potentially addictive properties of cheese.) The bites are designed, in every sense of the word, to prompt curiosity and examination, and to elicit a big response.<\/p>\n

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\u201cA Cheese Course\u201d in the Future<\/h2>\n

Having recruited guests for season one based solely on his ability to sell the idea without tangible evidence, \u201cseason two is shaping up to be insane,\u201d says Moskowitz. \u201cLike, I’m gonna have people on that people are going to wonder, \u2018how the f**k does Adam know these people?\u2019 Now that we have stuff that\u2019s actually viewable, it’s less of a tough ask.\u201d With season two in pre-production, Moskowitz says that there\u2019s actually a waiting list of those who are starting to approach him about being on the show. Without spoiling any potential future surprises, Moskowitz\u2019s wish list for \u201cA Cheese Course\u201d includes actors and astrophysicists, screenwriters and standup comics, quarterbacks and conservationists. The bigger, the better.<\/p>\n

The goal of all of this, of course, is recognition. Moskowitz loves to be seen and feel seen, yes, but mostly because of what he believes it can do for the industry that saved him. \u201cI never wanted this to be a cheese show,\u201d he says, \u201cI wanted it to be a talk show with cheese. I\u2019m trying to make something that could have 100 episodes. I\u2019m trying to make something that anybody could watch.\u201d<\/p>\n

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Read more:<\/h2>\n