Say Hello to Carol Yospur, Pepper Pike Cheese Specialist
How long have you been with Heinen's?
Okay, let’s see. I started in 2007, so-- oh my gosh! How time flies!
Have you always worked in the Cheese Department?
No, I started out in the deli and then I began helping out part time in cheese. I said, “Well, I love this!” I
went to full time and then was promoted—so here I am!
Do you remember the first cheese that made you say, “Oh wow!”?
Oh, absolutely yes. It was Sartori Montamore. I told every customer about it, I loved it so much. Still do!
It’s a Wisconsin cheddar that’s just so good. Yes, it’s got those little crunchy crystalline bits in it.
Is there something in particular you like introducing customers to?
Yes. It’s definitely the new cheeses. Anything that’s new that comes in, I want to tell everyone about it,
get them to taste it and talk about it. I liked to see them as excited as I am about our newest cheese.
So what’s one of these new cheeses that’s come in recently?
A Spanish Mahón. Oh my gosh, it’s heavenly. It’s a kind of young cheese, very creamy, and there’s a little
bit of sharpness to it. It’s imported from Spain and it has an orange-ish rind. This cheese just melts in
your mouth. It’s also great for melting.
How do you suggest serving it?
It’s really good on just a plain water cracker—something that won’t take away from the cheese itself. It
would go well with a nice red wine. Oh, and at home, I made a grilled cheese sandwich with it and it was
really, really good. Didn’t need any embellishment; it was heavenly just as it was.
Do you cook?
Well yes, but nothing fancy.
What items would usually find in your refrigerator?
What’s your dream cheese trip?
- Barber’s English Cheddar. I always have that in my frig. It does so many things—it crumbles
nicely into a salad, makes a great grilled cheese, an omelet. You have to get the Barber’s!
- Definitely fruits and vegetables—I’m a vegetarian so I always have those on hand.
- There’s always wine…I do both red and white
- And always one of our homemade spreads that we make in our store kitchen. Right now, it’s
Hatch chile pepper season, so I have our Hatch pepper Gouda spread! It’s just killer stuff!
Oh my goodness! I think I would love to go to Italy. I would definitely like to go and see all of those big
wheels of Parm lined up.
So you mentioned a Parm cracking. What’s that?
What’s a cracking? Oh, it’s very cool. On top of my cheese counter with the Italian cheeses, I have an 80
pound wheel of Parmigiano Reggiano. When it’s time, I’ll contact Geoff Stout of Euro USA and we’ll set a
date when he comes to the store to crack this huge wheel of cheese. He brings his tools and we gather
around it as he cracks it. It’s all very fun—and we’ll run a one day special on the wedges customers
choose. It’s always a fun time!