Exciting news everyone. We are slowly staffing up in preparation for a crazy and cheesy-fun summer here at Lucy’s Whey. Our Hamptons location is gearing up for their seasonal launch on May 27th when we’ll be open four days a week rather than just Friday’s and Saturday’s. The store has been retrofitted and redesigned to make browsing and hanging out a much better experience for our customers.

On top of that, Lucy is getting ready for a quick visit down south where she’ll be stopping in to see some of our wonderful producers. Meadow Creek Dairy in Galax, and Evarona Dairy in Rapidan both in Virginia are on Lucy’s list of places to travel. Expect to see some great pictures from Lucy’s little tour and we may even surprise with a video or two.

And lastly, we are so pleased to welcome Aaron Estes as our newest cheesemonger at our Chelsea Market location. A full-time IT professional with an overiding for all things cheese related. He’s been blogging at the Cave Aged blog for awhile and expressed an interest in joining our staff part-time. Here is what Aaron had to say about this curious but serendipitous career outreach:

A couple of months ago I heard about a cheese shop that focuses on American Artisanal cheeses, and I immediately became excited. I think that this speaks directly to our society in terms of us defining our own food culture and American traditions.  Having a shop like this is important, and Lucy’s Whey is just that shop.   The original location is  in East Hampton on Long Island, and the Chelsea Market location in New York City just opened last year.   As Manager of the Chelsea location, Amy Thompson, shares information about the cheese and cheese makers with anyone who happens to stop in.  It’s a great concept, and this exemplifies why I am passionate about the artisanal cheese movement here in the United States.  So imagine my surprise when I heard that they were looking for a part-time cheesemonger!

I contacted Amy, we met for an interview, talked about cheese, the position, what it would entail, and I started 2 days later.  A job to talk about and taste cheese all day long.  What could be better?

So as you can tell, there are a lot of exciting things happening here, and we’re even getting more comfortable blogging and sharing our great information with you. Keep in touch and we’ll speak to you soon!

Image Courtesy of Meadow Creek Dairy: A Fantastic shot of their famous Grayson, which is unfortunately now out of season, but will be back, better than ever, at the end of June.