Cheesemonger at The Cheese Ark & Animal Lover
Claudia studies Philosophy at Nanyang Technological University and works part-time at The Cheese Ark, an artisan cheese shop tucked in a cosy corner in Pasarbella, Grandstand.
The Cheese Ark carries cheeses personally sourced by the shop owner in small villages around the world. With strong ethical sourcing values that revolve around the ethical treatment of animals and traditional methods, it’s no wonder the philosophy of The Cheese Ark resonates so strongly with Claudia, an animal lover.
We sat down with her to hear about her experience working there, and how working part-time while studying has reinforced her personal values.
Why The Cheese Ark?
What I like about working here is that it places a lot of value on the product and care that’s given to the animals being reared for cheese. So when I see cheese here I know that they come from happy animals that get to roam around on pastures and mountains, and they’re well cared for by the cheesemakers. And it shows in the cheese as well. We strongly believe that good produce, like good cheese, can only come from happy animals.
To work with cheese and animals is something that I hope to do in the future but on a more hands-on ground, so this job provides me with the fundamentals should I decide to pursue this avenue.
The shop’s values are important to me and I believe in what the shop does, that’s why I’ve continued to work here for 4 years.
“The shop’s values are important to me and I believe in what the shop does, that’s why I’ve continued to work here for 4 years.”
Do you eat a lot of cheese here?
Yes! It’s about forming taste memory. You taste a certain set of cheeses each day, but by the next day you’re bound to forget how some of them taste. So at the beginning I had to try it every day, but it wasn’t difficult for me — I love cheese! It was fun.
You also need the knowledge of what order to taste them. For example, you want to go from mild to strong. Because if you show the customers something strong at the start, at the end their palette will be overwhelmed and they can’t taste the mild(er) cheese(s).
What are some essential skills you need to have to work here?
- Be comfortable with conversation
Because our cheeses are from very small village cheese makers, we don’t sell what is familiar to people. So it requires a lot of conversation to introduce them to new cheeses and get them to taste.
2. Willingness to learn
You have to learn a lot of information, because cheese is, like what we like to say, a ‘living food’. It changes every day — so in a way you have to taste it every day as well, to see what the natural changes are.
At the end of the day, you don’t have to be really knowledgeable, but just show that you want to learn. And you have to, in a way, see the importance of doing work like this.
3. A good memory
We stock at least 20 and up to 80 types of cheeses at one time. So when it’s busy and you have to fix a lot of platters (which is 8 different cheeses with its own label that you need to get from the weighing machine), you need to have it all (the cheese codes) in your head. This is like my kind of mental mahjong!
4. Be a wrapping master
We insist that the cheeses be wrapped properly. If we don’t, the air trapped in the pockets of the Cling Wrap might dry up the cheese, or change its texture and flavour.
The second part would be wrapping the cheese in paper for sale. It’s like origami which we all have to learn!
“At the end of the day, you don’t have to be really knowledgeable, but just show that you want to learn. And you have to, in a way, see the importance of doing work like this.”
As a student who has to juggle university and work, what are the lessons you’ve learnt and challenges faced?
I enjoy working part time while schooling. Yes, it is tiring and I think it’s a challenge, but it also helps me to be more focused. For example, I have four days which I divide into work at the cheese shop and tuition (I tutor too). Knowing that helps me spend my time more wisely and productively. I absolutely cannot waste any time, so when it comes to work, school work, or play, I make sure that I spend that time fruitfully. It keeps me motivated and grounded.
Part of it is necessity as well, because I don’t really want to depend on my parents. Once you start working, you can never forget the feeling of earning for yourself. And since you’re able to do it, you should right?
Interested in cheese tasting or working for The Cheese Ark?
Look out on their website or Facebook for classes and tasting hours, or stop by for a tasting platter!
Address:
200 Turf Club Road, #02–06, PasarBella #02-K28, S287994
Opening day and hours:
10 am — 9 pm, Saturday & Sunday
10:30 am — 9 pm, Monday to Friday
