Nadia Muna Gil stepped off the tried and true path to follow her passion. She left a well-paying job, at a prestigious Wall Street firm, to pursue cheese blogging and education full-time. The Cheesaholics Anonymous, blog is more than a blog about cheese .. it is also a woman's dream to tell the world about artisan cheesemakers.
Blogger Story Teller: Nadia Muna Gil, Cheesaholics Anonymous
This is different from a casual cheese eater, which to me suggests someone who gets his or her cheese once a week on a burger. I write for the cheese-obsessed, the caseophiles, and the queso-heads of this world. My commitment to telling the world about cheese was so strong that I quit a well-paying job at a prestigious Wall Street firm to pursue cheese writing and education full time. I’m curd-obsessed, and loving it.
I started off soliciting cheese questions from friends and family and answered one a week. Initially, I just covering the basics – how do I store cheese at home? Can I still eat cheese if I’m lactose intolerant? After a couple of months of the weekly post I felt the need to write more. So I developed profiles of cheesemakers and cheese shops, and threw in some recipes and kitchen tips (and my very own mac’n’cheese recipe!).
A couple of months into the blogging high, I had the fortune to meet and work for Waldemar Albrecht, fromager extraordinaire. We launched Waldemar & Nadia, a cheese and wine events company.
Inevitably my blog became the perfect place to advertise our cheese and wine events. Here I had a captive audience of cheese lovers, and now I could offer them events at cool restaurants where they could meet other cheese-heads, and get to taste the real deal. Cheesaholics Anonymous was morphing into a one-stop-blog for everything cheese, and I can now see that the possibilities are endless (a cheese and wine pairing reference guide is coming soon).
For me, blogging is a way to indulge a passion. At the same time I feel like I am doing something for the greater good. By getting more people interested in and eating artisan cheeses, the more we can help secure demand for these cheeses in the future.
Cheesemakers make very little money, and if there isn’t a market for their cheese they are quickly forced under. By educating people and by offering big scale event tastings, I feel like I am doing my part to keep the artisan cheesemaker in business. Long live cheese, and power to the cheesaholics out there.