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Essex Street Cheese was founded in New York City in 2006. When we began we sold just one cheese, Comté from Fort St. Antoine, at the Essex Street Market on Delancey Street in the Lower East Side. Today we remain very focused, importing just a handful of iconic cheeses. We work directly with cheesemakers and agers to select consistently flavorful wheels and ship them from the source to you with minimal time in warehouse.   


Logistics and sales leader.

Leah imports our cheese and manages all aspects of your order. She has been in the cheese business for nearly two decades, having worked at Artisanal Cheese, Zabar's and Neal's Yard Dairy.



Sales, education, media.

Juhl is our chief educator and trainer. Formerly a cheesemonger at her mom’s shop she has worked at cheese counters around America including Di Bruno Bros., Brooklyn Larder, Cowgirl Creamery and Zingerman’s Delicatessen.



Sales, science, education.

Jess is an educator and specialist in food safety. Formerly a cheesemaker at Silver Moon Creamery in Maine and Drake Family Farms in Utah. Jess has worked on bovine health analysis on farms in Tanzania and Maine and holds a masters in cheese chemistry.



Comté selection, new cheese selection.

Jason was formerly a cheesemonger at London’s Neal’s Yard Dairy where he’s currently a partner. He also co-founded London’s Borough Cheese company with fellow Comté selector Dominic Coyte. 



Marketing, finance, management. 

Mo oversees the operations of Essex St. Cheese. He was formerly a cheesemonger at Zingerman’s Delicatessen. He’s the founder and managing partner at Zingerman’s Mail Order. 



The founding soul of our company passed away in 2012. Her legacy lives on at the Daphne Zepos Teaching Award, an annual scholarship awarded to a food professional to go abroad and learn—then teach— about cheese. Essex is a proud sponsor of that award. Mo and Jason are on its Board of Directors and Rachel is the chief administrator. Learn more at