Emily Acosta

Type of cuisine I like to cook:

I love cooking seasonally, simply, and with lots of cheese on top.

Specialty:

Getting everyone excited about the artisanal cheese movement and the magic that is cheese. As a cheesemonger, I’m also pretty good at cutting precise quarter and half pounds of cheese.

Favorite kitchen tool:

My iPhone! I love using Google and different apps to make ingredient lists and draw inspiration when I’m preparing a meal. It’s also fun to take artsy pictures of particularly well executed dishes or bountiful looking cheese plates to share with friends. Mostly to make them jealous.

Past & Present:

After graduating from business school and working in finance for a few years, my passion for food led me to pursue a Master’s Degree in Food Studies from NYU, where most of my research focused on the intersection between food, technology, and the arts. For the past few years, I have been working in the cheese biz, marveling at “milk’s leap towards immortality,” and taking in the historical and scientific aspects of this culturally significant food.

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