As Cheese Sales Manager, it’s Thomas’ job to communicate with the vast array of folks that buy our cheese — from the person picking up a 1/2 lb of two-year cheddar to take home from the Welcome Center to distributors that buy multiple 40 lb blocks to sell around the country. You can find him at the Farm Barn most days, but sometimes he’ll be out and about spreading the good word about the Farm and its cheddar. Thomas grew up in Connecticut but has lived all over New England. Cheese has dominated his life for the past 10 years, starting at the world famous Formaggio Kitchen in Cambridge. (It was there that he met his future wife, Mary, an equally passionate lover of food.) In Providence, RI, at the Farmstead (now closed), Thomas acquired the bulk of his understanding and appreciation of cheese as their Senior Cheesemonger, Domestic Cheese Buyer and Lead Educator. Eventually, he wanted to learn to make cheese, so he returned home for a year to Cato Corner Farm in Connecticut, learning the highs and lows of operating a raw milk farmstead dairy. He and Mary then moved to Chicago, where Thomas became Head of Cheese & Specialty Foods at a small grocery store chain in the Gold Coast neighborhood, building and expanding their artisan cheese selection. While there, he received the Daphne Zepos Teaching Award, which allowed him to travel to Europe to learn about native bacterial cultures used in cheesemaking. When not at work or talking about cheese, Thomas enjoys cooking, visiting craft breweries, and playing board games with friends. He lives with his wife Mary and their two dogs, Doug and Maya.