I met Cheesemonger Raymond Hook 20 years ago when we worked together to design a Port and cheese program for high end restaurants. We embarked on a cheese and Premium Port tasting journey that ultimately led to visits to and partnerships with Sweet Grass Dairy and Point Reyes Farmstead Cheese Company. There are plenty of big personalities in the fine wine and culinary world, and Raymond’s vast knowledge and humble manner immediately impressed me. I have learned a shocking amount about food and farming from this gentleman.
In today’s episode we discuss his “aha” cheese moment, world travels to well over 100 dairies, the importance of knowing your dairy farmer and cheesemaker, a gateway cheese for the cheese hesitant and even a special cheese made only by women. Raymond highlights the importance of slowing down to enjoy meals mindfully and that “eating well is an act of self care.” He also shares his own journey to improved metabolic health and how he changed his nutrition, lifestyle and especially sleep habits to recover after heart surgery and lose 50 pounds.
Raymond has 30 years of global sourcing experience working with producers, retailers, distributors, and importers and exporters. He’s worked with renowned food critics, chefs and food makers around the world and is a broadly published food journalist. He operates Capella — a cheese mecca in Atlanta featuring three cheese caves with direct imports and allocated cheeses, tastings, and shipping to contiguous US states. (We just sent a fabulously delicious and impressive corporate gift that truly delighted!)
FINE READ-
Raymond is a widely published food journalist so I’m highlighting one of the many articles he wrote for The Daily Meal plus another about his cheese shop, Capella.
FINE FIND-
Nourishment Mindset subscribers and listeners are being treated to a special 10% off discount at Capella. Simply shop on the site and use the code Dixie10 to benefit!
FINE RECIPE-
This one is quick and easy — Fletcher made it at age 8, and features… cheese! Buffalo mozzarella to be exact. It’s our bite-sized take on a Caprese salad with some additions.
Ingredients: handful of toothpicks, a cup or more of cherry tomatoes, one avocado, half a cup of Buffalo mozzarella, one cup of olives, extra virgin olive oil, balsamic vinegar, salt and pepper if you like the latter (I don’t).
Wash and cut cherry tomatoes in half.
Cut mozzarella and avocado into similarly sized pieces.
Assemble one to two of each of the above on a toothpick.
Add olives (which could also be on the toothpick but he didn’t here) and drizzle olive oil and vinegar.
Add salt and pepper to taste. And fresh basil if you have it!
If you haven’t yet bought the book, consider doing so on Amazon or my own website for complimentary shipping of a signed copy. Santé y’all!
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