We are incredibly proud to announce that our head cheesemonger Mary Ingersoll is among the 2017 class of American Cheese Society Certified Cheese Professionals® (ACS CCPs®) after passing the Certified Cheese Professional® Exam. This exam is the first and only of its kind established by the American Cheese Society to encourage high standards of comprehensive cheese knowledge and service for professionals in all areas of the industry. Testing encompasses a broad range of topics including raw ingredients, the cheesemaking process, storing and handling cheese, selecting distributors, marketing and communicating about cheese, nutrition and regulations.

Mary joined the Alon’s Bakery & Market team in September 2010 overseeing the cheese department in Dunwoody. In 2014, she moved to the Morningside location where she continues today managing the store’s stock of more than 120 cheeses – including everything from local Georgia varieties to imported selections from around the world. Her passion and determination to receive this honor reiterates our goal and commitment to provide our customers with the highest standard of quality ingredients and knowledge of product.

In celebration of receiving this certification, we will be featuring weekly cheese specials at both locations beginning tomorrow, September 12, through Friday, October 6. Each week, specific cheese selections, handpicked by Mary herself, will be offered at a 10% discount. So come by, grab some cheeses and say hello to our certified cheese professional – don’t forget the wine!

• Week of September 11
  • Prairie Tomme – Nutty with notes of butter and grass, this cheese hails from Green Dirt Farm in Missouri. Pairs perfectly with a pinot noir and recommended for grilled cheese sandwiches.
  • Smokey Blue – Cold smoked over hazelnut shells, this intense blue from Rogue Creamery in Oregon has flavors of sweet cream, caramel and bacon. Pair with Zinfandel, Sauternes or a good bourbon or add atop a wedge salad.
• Week of September 18
  • Tarentaise – This Alpine-style cheese from Spring Brook Farm in Vermont is fashioned after the French Abondance and named after the valley that was the source of its inspiration. Nutty and slightly spicy, try this one with a brown ale or Gammy Beaujolais. Wonderful addition to your fondue or french onion soup.  Insider note: Not only does Spring Brook Farm produce a fabulous cheese, they give back to the community with its Farms for City Kids educational program.
  • Pine in the Ash – This daring cheese comes to us from just down the road at the Capra Gia Farm in Carrollton, Ga. This ash ripened bloomy rind cheese will add excitement and stimulation to any cheese board. Bold, earthy and a hint of woodsy-ness pairs well with a Saunters, rose, honey and dates.
• Week of September 25
  • Monte Enebro – This ash-ripened goat cheese from Spain is made by a father/daughter team. Citrusy, goaty and smooth – pair with cherries, honey and aged balsamic, Saunters or a sweet Spanish sherry.
  • Oma – This farmstead cheese is brought to us by the Van Trapp family in Vermont.  The texture is soft like a pudding, but not runny. It has a washed rind which gives the cheese a little funkiness, but remains buttery and approachable.  Try with a Belgian Ale or apricots.
• Week of October 2
  • Rocket’s Robiola – I clearly have a thing for ash ripened cheeses! This luscious, zingy treat comes from Box Carr Creamery in Cedar Grove, NC. It’s a robiola-style cheese and has hints of almonds and light mushroom notes. Pair with a glass of pinot noir, brown ales, apricots and figs.
  • La Dama Sagrada – This Spanish goat cheese is a result of cooperative farming. The name translates to “Sacred Dame” and is worthy of such a cheese. Currently our only raw goat’s milk cheese and offers fully sweet, nutty and grassy flavor. Pair this unique selection with a porter or a dry sherry.