Alpine Cheese-O-Rama

I bragged the other day on facebook about us having the best Alpine section in the city. Since then people have been asking me about what we have so I thought I would just convert my internal department notes into a blog post. I know most people reading this aren’t close enough to shop here – so this isn’t really a commercial – I am just in love with these cheeses and the holidays are the only time I can buy all this at once and be reasonably sure we can sell it all. In fact some of these are going quick.
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So, Here we go (in alphabetical order):

Almkase 1 yr
This is the best deal in the Alp section. Amazing flavor – a bit more oniony that the Cousin but similar texture – for the price. This is the best cheese I tasted in Austria and it is co-op milk and co-op made.
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Beaufort 18 Month -- Rodolphe Meunier

Better than the one we had last month even though it is not Alpage. This is selected by Rodolphe Meunier and is Summer milk (i.e. grass-fed) just not from the highest elevation of the Alps. About a year and a half old. Complex, buttery, nutty and grassy.

Bergkase
This is from Austria and is mild, grassy, milky and nutty. Mostly it’s a good price. Almost as cheap as our standard 4-6 month Comte but more buttery.

Chiriboga Blue (Blauschimmelkase)
Probably my favorite blue in the whole world. Some disdain this blue as being too mild, but they are just overcompensating for something because this is a perfectly balanced, perfectly textured, sweet, grassy, fruity blue. Seriously, you need to try this unless you think Cabrales is a good blue or something.

Comte 28 Month – Jean D’alos
This is the best Comte we’ve ever had. We tried a 3 year aged Meunier Comte at the Food Show a couple of years back but were never able to get it in. This one is right up there if not quite as aged and is the oldest Comte we have ever sold. All the buttery, nutty, grassy notes with a little more power than the Essex Street. Summer milk.
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Comte -- Essex Street
We are almost out of this Comte for the year and it is usually the best we carry. All Comte has one of the best name-controls in the world: the amount of land for each cow is specified, it is required to be made at village co-ops, etc. Tasting notes like the above but subtract a year in age.
(Technically not Essex St Comte, but you get the idea)
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Le Cousin
This cheese is so underrated. Made in Switzerland, aged in France – thus underlining the meaningless of borders in the Alps – this has all the flavor of a well-aged Gruyere but the texture is semi soft. Oniony, grassy, nutty, and moist!
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Edelweiss Emmental (the only cheese in this section not actually from Alps)
I don’t know how he gets away with calling this Emmental – It’s made in Wisconsin – but Bruce Workman makes this cheese just like they do in Switzerland. 200 lbs wheels… copper vats… yes. There has been no distributor for this cheese in the Bay for years so we haven’t had this in awhile but it is far better than most Emmentals at this price. Oh yeah, Bruce is committed to grass-based dairy, even help for a grass-based co-op in Wisconsin.

Forsterkase
Raw milk, bark-wrapped, like a firmer Vacherin Mont D’or. Firmer so that it can be a legal cheese here in the US. This is the actual inspiration for Winnimere, btw, not Vacherin Mont D’or. If bacon references weren’t so clichéd I would say that we used to refer to this cheese as “a walk through the bacon forest in fall.”
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Hoch Ybrig
This cheese was once so hard to get I had a waiting list to call every time we got it. Aged by Rolf Beeler, it’s only 6 months old but has huge flavor. Beefy, nutty, big and a touch pungent. Very complex and awesome.

L’etivaz Alpage
Remember the L’etivaz story? Fed up with the commercialization of Gruyere this village dropped out of the Gruyere consortium… in the 1930s! This is an Alpage wheel aged about 2.5 years. Holy crap, we have never had one this aged before. This is a little more bitey than the Beufort, Spicherhalde, or extra-aged Comte. (Will be gone by the end of this weekend.) This truly may be the best Alpine cheese we have ever had.
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Spicherhalde
True Alpage production is very rare, really hand-made, and amazing in its complexity of taste. This is an 11 or 12th generation cheese made by one family that is the best example of this we currently can get. Only 80 wheels made all year, how lucky are we to be able to get one 10,000 miles away in San Francisco? This is one of my favorite cheeses of all time.

Sternschnuppe
Name means “Shooting Star.” This is from Evelyn Wild at Kaskuche Isny in the Bavarian Alps this is an unusual cheese with a heavy wash (including local wine and herbs). Big mushroomy flavor, not much of this available in the USA.

Vacherin Fribourgois
Most Vacherin Fribourgois is nasty by the time it gets sold in the states so I special ordered this. More French Tomme (lighly cooked, lightly pressed) than Gruyere, this is super rare, once extinct cheese that should be buttery, grassy, and beef soup-y. This cheese was once extinct, but was brought back by a traditional cheesemaker about 20 years ago.

We also have a few others that are more well-known and that we have year-round: Bodensee, Comte (4-6 month aged), Challerhocker, Gruyere 1655, Krauterschatz, Maxx Extra, and a little Tete de Moine. Plus the American Alp-style cheese: Tarentaise Reserve (ACS 2014 winner! The only wheel in the Bay Area?), Alpha Tolman and Pleasant Ride Extra Reserve (almost out). Oh, and in a week or so we are having Tomme de Abondance on our damn sample table.
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And geez, have you folks tried Kinsman Ridge this year? These batches right now are amazing: the best ever. I’d buy these over the best Tomme de Savoie any day.

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Crackers love cheese

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Still on a blogging break while working on my next book, getting married, traveling to Vienna, and the store does a major remodeling project. However, I needed to break my wordpress silence to post this picture taken by legendary Bay Area DJ Chuy Gomez. I think it illustrates the challenges inherent to advertising cheese to diverse communities. ;)

Almost time for ACS

I will be in Sacto on Saturday morning — judging curds of all things — so it seems like it’s time to re-post my “Humble suggestions for getting the most out of the cheese conference”. So, here ya go!

I’ve lost track of how many ACS conferences I have attended. I pretty sure I have attended every one not on the East Coast since 1999. Almost universally, they have been awesome experiences that have taught me innumerable things about cheese and introduced me to people I otherwise might never have met.

Back when I first started going, there were only about 300 people attending the conferences but still, I didn’t know anyone except for a handful of California cheesemakers. While I am sometimes good about faking it, I am actually kind of shy by nature, so I am humbly going to attempt to produce a guide that I would have found useful back in the day… (click link to read the whole thing)

Also I will be doing a cheese event at the Co-op ($20 includes a $5 off coupon and cheese and wine!) on Saturday evening, signing books at the conference on Friday morning 8/1 (which can be very lonely and sad if no one comes to say hi, hint hint), and moderating a panel later in that afternoon. See you there.

Sacramento event July 26

Hey, anyone up in Sac? In town early for the cheese conference? I’m doing a cheese event at the co-op. Tickets include a $5 coupon that could be used on buying a book. Just saying…

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Also, I somehow — in all the craziness of that week — forgot to post this summation of the FDA’s ruling, un-ruling, and clarification about the use of wood boards in cheese aging. Look Mom and Dad, I got quoted in the New York Times.

And check out the FDA’s apology here.

People care about cheese wood, FDA issues new statement

Wow. Talk about a groundswell. This is the kind of issue that scares the cheese world because, while crucial to us, the surface a cheese is aged on might be seen as too esoteric or boring to draw public attention. Clearly this has not been the case here.

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I feel like it may be important here to rehash the chronology since, suddenly, my blog is being read outside the insular world of the cheese-obsessed. First, who uses wood to age cheese? The answer is more cheesemakers than you probably think.

According the the American Cheese Society, almost 75% of cheese producers in the three largest American producer states age at least some of their cheese on wood. Wisconsin alone ages almost 30 million pounds of cheese on wood. Over 60% of cheese makers surveyed use wood boards for aging. In Europe, 1 billion lbs. of cheese a year are aged on wood boards including some of the most popular in the US like Parmigiano Reggiano and Comte.*

So, why did this become an issue? Recently the FDA cited three New York cheesemakers for using wooden boards to age cheese. Since the advent of the FSMA,** the FDA has been more active in regulatory activities relating to food production. The NY State Department of Agriculture asked the FDA for clarification since they approve of the use of wood under the right circumstances– like all other states I know of that produce large amounts of cheese. (see Gianaclis Caldwell’s great piece on this here)

An official at the FDA replied that since “Wooden shelves or boards cannot be adequately cleaned and sanitized” their use for cheese ripening or aging is considered an unsanitary practice by FDA, and a violation of FDA’s current Current Good Manufacturing Practice regulations. Furthermore they consider this an existing policy, not a new one that would need public comment and review. (See this article by Greg McNeal for an opinion on whether this should be considered a change of policy)

Let us pause for a second and ask, how many food borne pathogen issues have there been where the culprit was wooden aging boards? The answer: none. Indeed, food safety-wise, especially when one excludes cheese that would never be aged on wood, cheese has a very good track record for food safety.

The opposition to the prohibition of wooden boards does not mean that cheesemakers are against Good Manufacturing Practices or regulation. Indeed, as evidence of the seriousness with which it is taken, I am including the entire ACS press release below. ***

Due to the hard work of affected cheesemakers and the American Cheese Society, the FDA released a new statement today:

“
The FDA does not have a new policy banning the use of wooden shelves in cheese-making, nor is there any FSMA requirement in effect that addresses this issue. Moreover, the FDA has not taken any enforcement action based solely on the use of wooden shelves.
In the interest of public health, the FDA’s current regulations state that utensils and other surfaces that contact food must be “adequately cleanable” and properly maintained. Historically, the FDA has expressed concern about whether wood meets this requirement and has noted these concerns in inspectional findings. FDA is always open to evidence that shows that wood can be safely used for specific purposes, such as aging cheese.


The FDA will engage with the artisanal cheese-making community to determine whether certain types of cheeses can safely be made by aging them on wooden shelving.”

We’ll see where it goes from here. Stay tuned everyone; the Comte babies like these are depending on you:
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*according to “Wooden Tools: Biodiversity Reservoirs in Cheesemaking” (a chapter in Microbes and Cheese edited by Catherine Donnelly of the University of Vermont) 500,000 tons = 1 billion lbs, right?
** Here is a good background piece on the FSMA, which, btw, came out of Bush administration anti-terrorism policies.

***AMERICAN CHEESE SOCIETY
 POSITION STATEMENT ON THE SAFETY OF AGING CHEESE ON WOOD Issued in Response to the Recent Food & Drug Administration (FDA) Statement on the Use of Wooden Shelves for Cheese Aging
Released June 10, 2014

For centuries, cheesemakers have been creating delicious, nutritious, unique cheeses aged on wood. Today’s cheesemakers—large and small, domestic and international—continue to use this material for production due to its inherent safety, unique contribution to the aging and flavor-development process, and track record of safety as part of overall plant hygiene and good manufacturing practices. No foodborne illness outbreak has been found to be caused by the use of wood as an aging surface.

The American Cheese Society (ACS) strongly encourages FDA to revise its interpretation of the Code of Federal Regulation (21 CFR 110.40(a)) to continue to permit properly maintained, cleaned, and sanitized wood as an aging surface in cheesemaking as has been, and is currently, enforced by state and federal regulators and inspectors.

It is ACS’s position that:
• Safety is paramount in cheesemaking.
• Cheeses aged on wood have a long track record of safety, and have long been produced meeting FDA standards.
• Wood can be safely used for cheese aging when construction is sound and in good condition, and all surfaces are properly cleaned and maintained using sanitation steps that assure the destruction of pathogens, including but not limited to:
o All surfaces are free of defects;
o Any wood preservatives used are safe and acceptable for direct food contact; o Inspection and cleaning procedures are followed that specify:
•Frequency of inspection and testing
•Frequency of cleaning and sanitizing
•Methods used that adequately clean boards which might include:
• Kiln-drying
• Air-drying
• Heat-treating
• Sanitizing with acceptable products
• Inoculation to create and maintain positive biofilm
• Raising the core temperature of the wood above pasteurization 
temperatures
• Ongoing monitoring and verification of the effectiveness of all procedures per the 
Hazard Analysis and Risk-based Preventive Controls (HARPC) provision of the 
Food Safety Modernization Act (FSMA)
• Corrective actions to address any issues
• Discarding of wood that is deteriorated and/or in poor repair 
Furthermore, ACS believes:
• Traditional methods of cheesemaking can and do meet food safety standards.
• U.S. consumers should have access to a wide variety of domestic and imported cheeses, including those safely aged on wood.
• State and federal regulators and inspectors must work collaboratively with cheesemakers to understand how traditional methods and materials can comply with current food safety standards.
• Many of the finest and most renowned cheeses from around the world are at risk of disappearing from the U.S. market if regulatory and enforcement changes under FSMA eliminate traditional materials and methods.
• FDA should provide timely notification, hold proper listening sessions and comment periods, review all available scientific data, and include consideration of industry stakeholders before modifying long- standing interpretation or implementation of its regulations which impact American businesses. 
####

FDA ruling — what to do?

I was working all day yesterday selling cheese so I didn’t have a chance to write anything about the FDA ruling that has the cheese world on fire right now. That’s probably for the best since Jeanne Carpenter – one of our community’s best assets (and the person who gave me the “Barbara Mandrell of the Cheese Counter” nickname) – posted a great piece on her site detailing what this ruling means to us as a community. I reposted in its entirely below but please go to her site and subscribe to her blog. It is a must-read for cheese folks.

This is a big deal.

I have gotten questions from a few folks who love cheese but don’t know why the use of wood aging boards is such a big issue for us. Fair enough… if one is not a cheese professional or a science geek it is not likely they have had the opportunity to think about the surface that a cheese is aged on rather than its flavor, texture, melting ability, cheesemaker story, animal treatment etc. For most consumers, this part of the cheesemaking equation is well down the list of things they would ever ask about. Yet, some name-controlled cheeses have a specific requirement that cheese, to be called by the protected name, must be aged on wood. Indeed, a cheese like Comte — required to be aged on wood due to their PDO — which by law have some of the most sustainable practices in the world (must be made by local co-ops, limit of cow/hectare etc.) would be hurt while the largest, most automated, least special cheese corporations would benefit.

Most makers of traditional-style cheeses believe wood creates a beneficial environment for cheese. After all, what is cheese but a great achievement of the microbe community? To be sure, not all microbes are beneficial or created equal, but a greater appreciation and understanding of this would benefit us all, both to create better – and safer – foods but also to release us from the fear of food that is part of the American social fabric.

Over the last 30-40 years cheesemakers here in the states have been trying to use the best practices of traditional cheesemakers to give smaller scale production a taste/quality advantage over the larger (now almost completely automated) factories that dominate the market. These folks have sunk their livelihoods on practices and recipes that rely — in part — on wood aging. It could be devastating for some, not just for replacement costs, but also for the lack of the special difference in flavor and quality that allows them to sell their products at a price that — theoretically — allows them to survive as small players in an agribusiness world.

We are all upset and angry at this ruling. However, let’s be careful about what we say to the press (including public social media posts) right now. We need a coherent strategy to fight this. Let’s re-group and come out focused and strong with an idea of how we can win, stressing the safety of cheese made with traditional methods. Talk to ACS folks, your fellow guild members, other cheese workers, and people who buy cheese for sure… but we will need a concrete plan of action to change the policies of a bureaucracy like the FDA. Remember too — though this is a hard thing to remember when one’s life work is being threatened — that from the FDA’s perspective, they are trying to protect lives of US citizens. Any argument to them that does not take into account that point of view is doomed, even in a case like this where we feel the decision is clearly wrong.

Hopefully we can come out of the ACS conference with a plan of action that enlists everyone in this fight.

Please read Jeanne’s piece below:

Game Changer: FDA Rules No Wooden Boards in Cheese Aging

A sense of disbelief and distress is quickly rippling through the U.S. artisan cheese community, as the federal Food and Drug Administration (FDA) this week announced it will not permit American cheesemakers to age cheese on wooden boards.

Recently, the FDA inspected several New York state cheesemakers and cited them for using wooden surfaces to age their cheeses. The New York State Department of Agriculture & Markets’ Division of Milk Control and Dairy Services, which (like most every state in the U.S., including Wisconsin), has allowed this practice, reached out to FDA for clarification on the issue. A response was provided by Monica Metz, Branch Chief of FDA’s Center for Food Safety and Applied Nutrition’s (CFSAN) Dairy and Egg Branch.

In the response, Metz stated that the use of wood for cheese ripening or aging is considered an unsanitary practice by FDA, and a violation of FDA’s current Current Good Manufacturing Practice (cGMP) regulations. Here’s an excerpt:

“Microbial pathogens can be controlled if food facilities engage in good manufacturing practice. Proper cleaning and sanitation of equipment and facilities are absolutely necessary to ensure that pathogens do not find niches to reside and proliferate. Adequate cleaning and sanitation procedures are particularly important in facilities where persistent strains of pathogenic microorganisms like Listeria monocytogenes could be found. The use of wooden shelves, rough or otherwise, for cheese ripening does not conform to cGMP requirements, which require that “all plant equipment and utensils shall be so designed and of such material and workmanship as to be adequately cleanable, and shall be properly maintained.” 21 CFR 110.40(a). Wooden shelves or boards cannot be adequately cleaned and sanitized. The porous structure of wood enables it to absorb and retain bacteria, therefore bacteria generally colonize not only the surface but also the inside layers of wood. The shelves or boards used for aging make direct contact with finished products; hence they could be a potential source of pathogenic microorganisms in the finished products.”

The most interesting part of the FDA’s statement it that it does not consider this to be a new policy, but rather an enforcement of an existing policy. And worse yet, FDA has reiterated that it does not intend to change this policy.

In an email to industry professionals, Rob Ralyea, Senior Extension Associate in the Department of Food Science and the Pilot Plant Manager at Cornell University in New York, says: “According to the FDA this is merely proper enforcement of the policy that was already in place. While the FDA has had jurisdiction in all food plants, it deferred cheese inspections almost exclusively to the states. This has all obviously changed under FSMA.”

Ah, FSMA. For those of you not in the know, the Food Safety Modernization Act is the most sweeping reform of American food safety laws in generations. It was signed into law by President Obama on January 4, 2011 and aims to ensure the U.S. food supply is safe by shifting the focus from responding to contamination to preventing it.

While most cheesemakers have, perhaps, begrudgingly accepted most of what has been coming down the FSMA pike, including the requirement of HACCP plans and increased federal regulations and inspections, no one expected this giant regulation behemoth to virtually put a stop to innovation in the American artisanal cheese movement.

Many of the most awarded and well-respected American artisan cheeses are currently aged on wooden boards. American Cheese Society triple Best in Show winner Pleasant Ridge Reserve from Uplands Cheese in Wisconsin is cured on wooden boards. Likewise for award-winners Cabot Clothbound in Vermont, current U.S. Champion cheese Marieke Feonegreek, and 2013 Best in Show Runner-Up Bleu Mont Bandaged Cheddar.

Wisconsin cheesemaker Chris Roelli says the FDA’s “clarified” stance on using wooden boards is a “potentially devastating development” for American cheesemakers. He and his family have spent the past eight years re-building Roelli Cheese into a next-generation American artisanal cheese factory. Just last year, he built what most would consider to be a state-of-the-art aging facility into the hillside behind his cheese plant. And Roelli, like hundreds of American artisanal cheesemaekrs, has developed his cheese recipes specifically to be aged on wooden boards.

“The very pillar that we built our niche business on is the ability to age our cheese on wood planks, an art that has been practiced in Europe for thousands of years,” Roelli says. Not allowing American cheesemakers to use this practice puts them “at a global disadvantage because the flavor produced by aging on wood can not be duplicated. This is a major game changer for the dairy industry in Wisconsin, and many other states.”

As if this weren’t all bad enough, the FDA has also “clarified” – I’m really beginning to dislike that word – that in accordance with FSMA, a cheesemaker importing cheese to the United States is subject to the same rules and inspection procedures as American cheesemakers.

Therefore, Cornell University’s Ralyea says, “It stands to reason that if an importer is using wood boards, the FDA would keep these cheeses from reaching our borders until the cheese maker is in compliance. The European Union authorizes and allows the use of wood boards. Further, the great majority of cheeses imported to this country are in fact aged on wooden boards and some are required to be aged on wood by their standard of identity (Comte, Beaufort and Reblochon, to name a few). Therefore, it will be interesting to see how these specific cheeses will be dealt with when it comes to importation into the United States.”

Ralyea continues: “While most everyone agrees that Listeria is a major concern to the dairy industry, it appears that some food safety agencies interpret the science to show that wood boards can be maintained in a sanitary fashion to allow for their use for cheese aging, while others (e.g., the US FDA) believe that a general ban of any wooden materials in food processing facilities is the better approach to assure food safety. At this point, it seems highly unlikely that any new research data or interpretations will change the FDA policies in place.”

In fact, many research papers do in fact conclude that wooden boards are safe. In 2013, the Wisconsin Center for Dairy Research published a paper on the subject, concluding: “Considering the beneficial effects of wood boards on cheese ripening and rind formation, the use of wood boards does not seem to present any danger of contamination by pathogenic bacteria as long as a thorough cleaning procedure is followed.” You can read the whole report on pages 8-9 by clicking on this link.

Interesting side note: Health Canada does not currently have any regulations prohibiting aging and ripening cheese on wood, so apparently if we want to eat most American or European artisan cheeses, we’ll need to drive across the border to do so.

So what’s next? The American Cheese Society has mobilized its Regulatory & Academic Committee to learn more about this issue, and to ensure its members’ interests are represented. The ACS promises to keep us apprised of developments. In the meantime, if you are a cheesemaker, and your operation is inspected and cited for the use of wooden surfaces, please contact the ACS office (720-328-2788 or info@cheesesociety.org).

Writing for Pay, writing for fun

As I mentioned awhile back, I have signed a contract for a new book, tentatively titled “The United States of Cheddar” to be published by Chelsea Green. Because of that I likely will not be posting much here for the next few months. This blog isn’t dead, but may just be a little dormant for a while as I do research, interviews and a little travel – as well as work my regular job selling cheese at Rainbow Grocery Co-op.

But I do want to share a few thoughts about writing since I am back to focusing on a longer work. I wrote Cheesemonger, and I am writing this book, because I have things I want to say to (hopefully) an audience that wants to read them. Cheesemonger came out of writing a blog on LiveJournal and realizing that there was not (at that time) credible information available about the reality of working with cheese for a living. When I would write things about cheese, which at first was very rare, I could not believe the response and interest.

I did all that writing for free, of course. It was just me and an mostly unknown but small audience and I was working stuff out, figuring out what was interesting what wasn’t. LJ was a community as well –heck, it’s where I met my soon to be wife – and I did it for fun. When I decided to make it serious – writing a full manuscript and then trying to sell it – I took my writing off LJ and kept my writing on my own computer. I am repeating that process right now. I’m no expert on anyone else’s writing, but I need more breathing room when writing a longer work. It’s harder to hit that 500-1000 word sweet spot that this format demands.

I have been reflecting a little on the nature of this genre now, even as blogging seems to be in descent. I have written here before about the folks who have assumed that Cheesemonger was ghost-written, that is was clearly my attempt to be a food celebrity, to brand myself, a mere stepping stone on my way to the Big Time.* The view is echoed mostly not by folks who want to suck up to me in case I become someone famous, but by people who want to use their assumption of my ambition to get me to do things for them, mostly to supply work for free.

Again, I have written for free and I likely will again. I still write an LJ piece now and then because I enjoy that kind of writing. I write professional quality pieces (as opposed to blog-quality pieces) for free if I think there is a good political reason or if I am moved enough to do so. I even let HuffPo reprint a blog post I made once during initial publicity around Cheesemonger. I am not a purist in this regard.**

What appalls me though is the absolute lack of shame in paying everyone except the writer. For example, just recently I was asked to provide free content to a site sponsored by a large food corporation. This is cliché amongst my writer friends these days, but it may not be to the casual reader or cheeseworker so let me state the obvious: the web designer always gets paid, the person coordinating the website always gets paid, the advertising person always gets paid… everyone gets paid except the writer.

The large food corporation’s recent request is just one example. There are many others in my not-very-famous experience. I was asked to teach a cheese class (for free) to promote my book in one store. I guess they didn’t know how small the cheese world is and that I not only know the person who usually taught there, I know exactly how much they regularly get paid for the same thing I was being asked to do for “exposure.” At one website I provided original writing for free but that wasn’t enough for them. They demanded 15 free copies of the book for giveaways and threatened to promote and give away copies of someone else’s cheese book in conjunction with my article if I (or my publisher) didn’t comply.

I am in a unique position. I work at a cooperative as a cheesemonger. While that is not a job that will get me rich, my great healthcare, decent wages, and discount on food provides for my needs.*** Because of this — as a writer not looking for writing to be my main source of income — I am in prime position to be a scab of sorts. When that corporate-food sponsored site asked, I figured it was my role – especially since taking that unpaid gig would have been a potential conflict of interest with my current book – to at least make the asker answer the question and to make it explicit. Yes, everyone was getting paid except the writer. But, it’s great exposure.

And the thing is, that they aren’t necessarily wrong. If one is not counting on the small amount of income one would get for that kind of writing to pay the rent it, theoretically, does put someone in the position of a bigger pay-off down the road. But only if that person has a day job or a wealthy spouse to get by in the meantime.

But it’s not like that “bigger pay-off” is usually very big. Even though people kind of know better I still get a fair amount of “Wow, you still work here after the book came out?” from customers. Surprisingly, a book does not necessarily make one rich! Anyways, I am not complaining, just explaining. I’m sure I could have been smarter or more ambitious about my “brand”, optimizing my exposure for more monetization… but honestly, I would rather just do my day job most of the time.

I write here (in my non-monetized blog!) because I like to write or because I have something interesting for fun to share. I write elsewhere professionally for pay. It’s funny how often the former is seen as a reason to ignore the latter.

*(BTW, Food Network folks, my email is the best way to get hold of me gordon.zola.edgar at gmail dot com. Thanks!)
**A couple of articles here for further study: from The Nation. From the New York Times.
***In present-day San Francisco this is constantly a source of stress, but that’s another article for another day. If I got these wages/benefits/healthcare in another city I would probably own a home and have fewer worries.