Laura's Foray Into the World of Fondue
"I was studying fashion photography in the U.K. when I applied to work in a cheese shop. I didn't even really like cheese at the time, but I loved playing with the displays and making the cheese look amazing. After that, I was hooked and worked at Paxton & Whitfield for a time, London's oldest cheese shop, which supplies Buckingham Palace.
I moved back to Australia in 2012 and was delighted to see Milk the Cow had posted a job opening for a head cheesemonger. I now curate all 170 cheeses across our two venues and take care of cheese education and events for our guests and staff. I particularly love artisan cheeses. It's an exciting time for the industry: century-old techniques are meeting new and innovative ideas."
For the Love of Cheese
"Cheese cooked and set with booze? What's not to love? I enjoy playing around with different fondue recipes and making the cheese flavors really sing when they're together in a dish. I also like quirky fondues—I experimented recently with a gin-set fondue, which was delicious. But the other aspect is the communal-style dining. Sitting and sharing a meal family-style with a pot of piping hot, gooey cheese and a glass of crisp white wine is a fantastic experience."
Five Tips to Conquer the Pot