Cheese selector, importer, educator.
Essex St. Cheese focuses on selecting and importing a limited range of iconic European cheeses—and one from Brazil! This website is for the people who eat them and the cheese mongers who sell them.
Quesería 1605 2026 Interns
Rachel deBerardinis Venissimo Cheese
Rachel traded stethoscopes for cheese knives eight years ago and never looked back. Now serving as Director of Operations at Venissimo Cheese in San Diego, she teaches classes and hosts private events. Beyond the cheese counter, Rachel moonlights as an amateur mixologist, frequent flyer, and connoisseur of cozy mystery novels."
Tyler Wilbourne
DeLaurenti
Tyler is a long-time veteran of the restaurant industry who pivoted to the cheese counter during the pandemic and now works at Delaurenti in Seattle’s famous Pike Place Market. He loves Basque cheeses and culture, the Spanish language(s), and is a voracious reader in the lovely and wet Pacific Northwest.
Cravero 2026 Interns
Alena Douglas
Provisions
Alena has worked within the small team at Provisions, in the western Massachusetts Connecticut River valley, since the early years of the flagship shop in Northampton. She’s held the roles of lead monger, buyer and is now the department director for all three locations. She has led numerous pairing classes, made it to the top five at CMI, passed her CCP exam and attended as many cheese educational programs as she could.
Tommy Amorim
Di Bruno Bros.
When his cheesemonger Grandfather passed in 2008, Tommy took up the mantle to ensure the tradition didn’t get lost. He has worked in countless roles at Di Bruno Bros. where he is currently the Charcuterie and Cheese Merchandiser, Head Cheesemonger, and Educator. Tommy was featured on A Cheese Course, The Big Cheese, and participated in The Cheesemonger Invitational.
l’Amuse 2026 Interns
Emily Briggs
Greenwich Cheese
Emily’s love for artisan cheese began in 2016, when she worked as an intern on a tiny goat farm in Connecticut. She worked as a cheesemonger at Fairfield Cheese Company before coming to Greenwich Cheese Co. She’s a supporter of independently-owned farms, ethical animal husbandry, and sustainable agriculture.
Aden Cavalcanti
The Cheese Parlor
Aden is a first-generation American who was born and raised in California. He’s worked behind the counter at The Cheese Parlor since it opened, almost 4 years ago. He loves cheese, hiking with my dog, exploring new places, and trying new foods!