So I'm going to start working at the newest cheese shop in the LES (as far as I can tell) - Formaggio Essex. It's the southern outpost of the venerable Boston-area cheese shop, Formaggio Kitchen, and its managed by a very personable and enthusiastic fellow named Max Shrem. I really like him, and I like the shop.
There are cheeses there unfamiliar to me, and that's exciting. I haven't worked behind a cheese counter in a little while so we'll see if my back holds up.
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