I met Cheesemonger Raymond Hook 20 years ago when we worked together to design a Port and cheese program for high end restaurants. We embarked on a cheese and Premium Port tasting journey that ultimately led to visits to and partnerships with Sweet Grass Dairy and Point Reyes Farmstead Cheese Company. There are plenty of big personalities in the fine wine and culinary world, and Raymond’s vast knowledge and humble manner immediately impressed me. I have learned a shocking amount about food and farming from this gentleman.In today’s episode #66 we discuss his “aha” cheese moment, world travels to well over 100 dairies, the importance of knowing your dairy farmer and cheesemaker, a gateway cheese for the cheese hesitant and even a special cheese made only by women. Raymond highlights the importance of slowing down to enjoy meals mindfully and that “eating well is an act of self care.” He also shares his own journey to improved metabolic health and how he changed his nutrition, lifestyle and especially sleep habits to recover after heart surgery and lose 50 pounds.

Raymond has 30 years of global sourcing experience working with producers, retailers, distributors, and importers and exporters. He’s worked with renowned food critics, chefs and food makers around the world and is a broadly published food journalist. He operates Capella — a cheese mecca in Atlanta featuring three cheese caves with direct imports and allocated cheeses, tastings, and shipping to contiguous US states. (We just sent a fabulously delicious and impressive corporate gift that truly delighted!)

Nourishment Mindset subscribers and listeners are being treated to a special 10% off discount at Capella. Simply shop on the site and use the code Dixie10 to benefit!

For my Fine Read, Fine Find and Fine Recipes each month, subscribe to The Nourishment Mindset newsletter at FavorFat.Substack.com.

https://capellacheese.com/And if you haven't bought The Nourishment Mindset book, what are you waiting for? https://amzn.to/3kDN85z

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