What happens when you put a group of ambitious, creative women in cheese into one room? Turns out, you get a sprinkle of everything—from admiration and inspiration to fast friends and easy laughter. And as I learned at a recent SAVEUR Supper in Manhattan, you also get a fascinating glimpse into the world of food science, an exchange of culinary knowledge, and a very real sense of how one beloved dairy product can bring extraordinary people together.
When she caught wind of the fact that Roth Cheese ’s rising star food scientist and cheesemaker Madeline Kuhn would be visiting from Wisconsin, SAVEUR’s editor-in-chief, Kat Craddock, decided it was high time to celebrate some of the industry’s many women movers and shakers. So she called up a few friends over at Murray’s Cheese and got to work on planning a party.
Craddock invited some of the top women in the field—artists and artisans, entrepreneurs, writers, chefs, and scientists, many of whom had never been in the same room before—to spark conversation among a professional community that thrives on collaboration. These notable femmes du fromage, with journalists and wine industry friends in tow, arrived through Murray’s glowing storefront, then descended into the historic shop’s hip, subterranean cheese cave-turned-speakeasy. Guests enjoyed gingery autumn spritzes around Murray’s signature grazing table, featuring charcuterie, fresh and dried fruits and vegetables, and a bounty of artisan cheeses from Roth, Cowgirl Creamery, and Cypress Grove…