Meet the Judges: Karrie Kimble

Editor’s note: This year marks the launch of the first annual New York International Cheese Competition  It’s unique in that it is judged only by importers, distributors, cheesemongers, retailers, or restaurant owners.  We’ll be sharing the background of some of the judges starting with Karrie Kimble.

Karrie Kimble has multiple roles. She is a partner in 3 companies— Philosophy Foods, an importer of Spanish foods, Lady Edison, a producer of artisanal hams, and Regalis Foods a specialty foods importer focusing on truffles, caviar in addition to artisan cheeses, and more. 

What was your first cheese job?

Vice President, JDY Gourmet, Chicago, IL

How long you have been in the cheese business?

 Since 2009

What drew you to cheese?

 A business transaction. Boring story, but it did not take long to get hooked.

What do you love most about working in the industry?

Artisans who put their all into their craft, learning from them, being inspired by all they do.

What advice would you give to someone just starting out in the cheese business?

Network, get a mentor, ask questions, taste a lot but pace yourself.

What’s the best way to learn about cheese?

Intern in a cheese shop.  

What’s your favorite cheese to bring to an event and why?

Any cheese that pairs well with Spanish accompaniments

What’s a simple but impressive way to serve cheese?

Next to a plate of Lady Edison Extra Fancy Country Ham drizzled with O-Med olive oil. Alternatively a pinxto of Manchego, boquerone and Gordal olive.

 What’s cheese is always in your fridge?

Something that melts well

 What’s one of your favorite or favorite recent cheese pairings?

We started importing Manchego and I’ve fallen back in love with it. I pop chunks in a mason jar and marinate with garlic, chili, herbs in smoked olive oil. Leave it on the counter for a week and spread it on bread. 

What do you enjoy most about judging cheese competitions?

I’m more of the being judged type than judging type.

What cheese destination would you most like to visit?

 Australia. Nov-January.

Where is the most unusual or memorable place you have gone to learn about or taste cheese? 

Brazil would be the most unusual. Basque Country, Spain is what I’m supposed to say, but honestly, I’m from the Midwest and the Wisconsin cheesemakers truly own my heart. Once I was invited to a Wisconsin cheddar makers round table. I was taught to make cheese by Willi Lehner (Bleu Mont Dairy), Bruce Workman (Edelweiss Cheese Shop), Andy Hatch (Uplands Cheese), and Chris Roelli (Roelli Cheese Haus). There should be a last supper rendition of all of the Wisconsin cheddar ballers in the room.