First food-related job?In the quality control department at a green and wax bean canning factory.

Where did you learn to make cheese?I learned the principles of cheesemaking from Frank Kosikowski in the fermented foods course he taught at Cornell University. My first hands-on cheesemaking experience was with Linda Smith, the owner of Sherman Hills goat farm in Franklin, N.Y.

What should the public know about cheese?The public needs to be constantly reminded that not only is cheese good tasting, but it is also a highly nutritious food — the opposite of empty calories.

First memory of cheese?I grew up on Velveeta. It’s all my mother used in cooking. My “born again” moment was at the last lab of the semester in the fermented foods course at Cornell. I can still remember thinking, “Boy, these cheeses are really good.”

Best book about cheese you’ve read?“Cheese and Fermented Milk Foods” by Frank V. Kosikowski.

Would you bait a mousetrap with your cheese?Absolutely! The mouse’s last meal should be the best.

Know any good cheese-related jokes?I don’t know any jokes, but there is a hilarious video on YouTube for Nolan’s Cheddar called “Seriously Strong.”