Background
Steven Jenkins was born on October 13, 1950, in Columbia, Missouri, United States. He is the son of William Perry Jenkins and Cissie (Mayer) Jenkins.
Columbia, Missouri, United States
University of Missouri
New York City, New York, United States
Dean & Deluca
New York City, New York, United State
Fairway Market
James Beard Award
(Steven Jenkins is our foremost cheese authority--in the w...)
Steven Jenkins is our foremost cheese authority--in the words of The New York Times, "a Broadway impresario whose hit is food." Now, after years of importing cheeses, scouring the cheese-producing areas of the world, and setting up cheese counters at gourmet food shops, he's decided to write it all down. Full of passion, knowledge, and an expert's considered opinions the cheese primer tells you everything you need to know about the hundreds of cheeses that have, in the last few years, become available in this country. Region-by-region, he covers all the major cheeses from France, Italy, Switzerland--the top tier of cheese-producing countries--plus the best of Britain, Ireland, Spain, the United States, Austria, Germany, and other countries. Along the way he tells how to pick out a healthy Pont l'Eveque; why to reconsider the noble Fontina for more than just cooking; how to avoid those factory-made chevres; why to seek out the sublime Vacherin Mont d'Or; and how to start exploring--Bleu de Bresse, Cabrales, Crottin de Chavignol, and so on. A complete primer, it includes information on the best ways to store and serve cheese, including which wines to serve alongside them; how to orchestrate a proper cheese course; and the unimportable cheeses to look up when abroad. Steven Jenkins is our foremost cheese authority--in the words of The New York Times, "a Broadway impresario whose hit is food." Now, after years of importing cheeses, scouring the cheese-producing areas of the world, and setting up cheese counters at gourmet food shops, he's decided to write it all down. Full of passion, knowledge, and an expert's considered opinions the cheese primer tells you everything you need to know about the hundreds of cheeses that have, in the last few years, become available in this country. Region-by-region, he covers all the major cheeses from France, Italy, Switzerland--the top tier of cheese-producing countries--plus the best of Britain, Ireland, Spain, the United States, Austria, Germany, and other countries. Along the way he tells how to pick out a healthy Pont l'Eveque; why to reconsider the noble Fontina for more than just cooking; how to avoid those factory-made chevres; why to seek out the sublime Vacherin Mont d'Or; and how to start exploring--Bleu de Bresse, Cabrales, Crottin de Chavignol, and so on. A complete primer, it includes information on the best ways to store and serve cheese, including which wines to serve alongside them; how to orchestrate a proper cheese course; and the unimportable cheeses to look up when abroad.
https://www.amazon.com/gp/product/0894807625/?tag=2022091-20
1996
Steven Jenkins was born on October 13, 1950, in Columbia, Missouri, United States. He is the son of William Perry Jenkins and Cissie (Mayer) Jenkins.
Jenkins received his bachelor's degree from the University of Missouri.
Jenkins became a general manager of the organization Dean & Deluca in 1977, staying at that position for 2 years. He held the same position at the Fairway Market in New York City, from 1980 till 1988, he was a partner of the company from 1996, as well as a consultant for 8 years from 1988.
For 20 years, Steve Jenkins has lead the way in upgrading the quality of cheese sold at fine food stores in the United States. Jenkins became the author of Cheese Primer, in which he described every kind of cheese made in the United States and Europe, including when to eat them, how and with what.
(Steven Jenkins is our foremost cheese authority--in the w...)
1996Quotations: “Before my book, extant books on cheese were quite dated, with numerous errors. I was the first to import and retail most of the world’s finest cheeses, hitherto unavailable in the United States. As a counterman and cheesemonger, it became my mission to know everything there is to know about the realm of cheese, as well as to promote the glaring difference between mass-produced factory cheese and handmade, raw milk, artisanal cheeses. I was influenced by Waverly Root, Roy Andries de Groot, M. F. K. Fisher, and Elizabeth David. My writing process is an outgrowth of my retail signage copy, for which I am well known within the industry. It is a matter of concisely and pejoratively articulating the essence of a given cheese—its origin, history, significance, importance, organoleptic properties, recipe, and memorability, as well as its most felicitous accompaniments.”
Jenkins is a member of board of directors of the American Cheese Society.
Jenkins married Michelle Sims on February 8, 1982. The couple has 2 children - Max and Lily.