Saxon Brown, ACS CCP, Terroir Travel

Saxon grew up apprenticing in the kitchen at the side of her uncle, a holder of the Grande Diplome from the Cordon Bleu in Paris. Even after earning her Master’s Degree in Biology, she was drawn to creating a life around food. She accepted a cheese shop job over the 2001 holidays, and found a calling. In 2002, she opened her own cheese shop, which she sold in 2007. She worked for a national distributor for 5 years, representing cheesemakers from all over the world, teaching classes and creating cheese curricula. In 2009, she organized and staffed the first All-American cheese booth at the Slow Food Cheese Festival in Bra, Italy, and then visited cheesemakers all through Europe. In 2012, she was part of the inaugural class to earn the title of Certified Cheese Professional from the American Cheese Society, and sits on the exam committee now. In 2013, she created Terroir Travel, to explore the world and its many food traditions, and has spent most of the past year abroad tasting, cooking, and learning about the foods of the world.


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