Steve began his cheesemongering career nearly 20 years ago, opening several cheese counters in the Midwest. In 2006 Steve launched his own retail business, Steve’s Cheese, a small cheese counter in Northwest Portland. In March 2010, the business moved to Cheese Bar, a retail cheese counter and casual restaurant that offers a rotating menu built with artisan and farmstead products. Cheese Bar allows Steve to share his love of beer and beer/wine pairings. Steve’s experience includes directing the cheese department for Provvista Specialty Foods Inc.; brokering for a group of Oregon artisan cheesemakers; and interning in affinage and marketing with Neal’s Yard Dairy in London. As a consultant and instructor with the Food by Hand’s The Craft and Business of Retailing Artisan Cheese seminar and the Cheese School of San Francisco, Steve has shared his enthusiasm for cheese and retail expertise with aspiring cheesemongers. He has also designed and led numerous classes in a variety of venues on cheese basics and cheese pairing. He is a founding member of The Wedge, Portland’s Firkin Fest, the biannual Portland cheese festival, and in 2009 was half of the winning team in the American Cheese Society’s (ACS) first annual Cheese Mongering competition. Steve’s long background in beer exploration and pairing includes classes and collaborations with many microbreweries. Steve has served multiple times as a judge and as a presenter for the annual ACS Conference and Competition, as well as the American Dairy Goat Association, the Oregon Cheese Guild, International Association of Culinary Professionals, World Food Travel Association’s Foodworx conference, Bon Appetit’s Feast Portland, Oregon Pinot Camp, International Pinot Noir Celebration, Foods of Oregon Symposium, and Slow Food Portland. In 2011, Steve competed with 40 cheesemongers from around the world to win the 2nd Annual Cheesemonger Invitational in Long Island, New York.