David Gremmels, co-owner, Rogue Creamery, Central Point, Ore.
First food-related job? I grew up on a farm in Olympia, Wash., and participated in 4-H in the late 1960s and ‘70s. 4-H introduced me to the concept of farm to table. I sold fresh farm eggs door to door.
Where did you learn to make cheese? At the vat with the late Ig Vella and Cary Bryant, Rogue Creamery’s co-owner. Ig was a masterful cheesemaker and mentored me. Cary is there to guide us everyday in making delicious cheese. In addition, I took two courses at the Vermont Institute of Artisan Cheese, a course at Oregon State University and another at UC Davis and have read almost everything published on cheese.