One of my film projects has to do with cheese, which, naturally, includes plenty of cheese tastings for research.

Eating cheese for work? Sign me up! you might be thinking…but you may be surprised to hear that this is both a blessing and a curse.

How? Cheese tastings can go one of two ways: trying cheese that is delicious, creamy, and melts in your mouth, or…let’s just say, cheese that sends its wet, moldy sock scent into every corner of your house…

I’m sharing one of the most unique and delicious cheeses I’ve tried (and recommend) from these tastings in my latest Substack newsletter, which is my second issue.

Additionally, in this next issue, you’ll read about my random interests, reads, films, and curiosities.

You can join the community for as little as what your daily espresso macchiato costs (or sign up as a founding member and receive a free digital color art print) here: