The cinematic universe created by director Nancy Meyers, is filled with beautiful people, rustic kitchens and bougie supermarkets. One such supermarket exists right here in Sarasota on Osprey Avenue, Morton’s Gourmet Market. Resident cheesemonger, Brooke Johnson, a purveyor of all things with a rind, shared a few recommendations on a recent weekday morning. 

Some folks are drawn to wine or ice cream, but you are drawn to the world of cheeses. What sparked your passion? BROOKE JOHNSON I’ve worked in the culinary world for about ten years now, but I didn’t really know anything about cheese until I started working here at Morton’s. I’ve done all my own research over the three years I’ve been here, including watching many YouTube videos from New York-based cheesemonger, Nathan Aldridge. He shares quite a bit about cheese and wine pairings, and I’ve learned a lot from him.  

What’s the process like when it comes to highlighting global favors for a local market? There are a lot of things I’ve been able to learn from chefs I’ve worked with in the past. For example, one of my spicy Greek feta spreads is from a Syrian chef I worked with in an international market back in Ohio. I also have a Louisville Benedictine spread from Kentucky that features cucumbers. While it’s not something you’d typically find here in Florida, it’s very popular, especially during the Kentucky Derby.  Overall, it’s a lot of trial and error to find the perfect profiles. 

Tell us a common misconception about serving cheese. Fresh cheeses, like brie, are better at room temperature. The flavors of a brie cheese are kind of muted when it’s coming right out of the refrigerator, but once it’s at room temperature all of the dormant flavors start to come out. I suggest giving cheese like brie around thirty minutes at room temperature before serving.

What sort of things should customers keep in mind when purchasing cheeses of their own? The biggest thing is what kind of milk they’re interested in. Here at Morton’s, we stock cow, sheep, goat, and buffalo milk varieties. Once a customer decides on a type of milk for their cheese, we can narrow it down more by where in the world it originated.  I’d recommend goat and sheep milk cheeses because both are better for your digestive system. I know customers may not want to indulge in all the heavy cheeses right now and goat cheese, especially, is a good alternative because it’s lower in fat and lower in acid. There are a lot of different options for people who are wanting to stay healthy while still enjoying their favorite cheeses, and I’m here to help them find the best option.