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 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 spreading the word about the Farm and its cheddar. Thomas grew up in Connecticut but has lived all over New England. Cheese has dominated his life since 2006, starting at the world famous Formaggio Kitchen in Cambridge.  In Providence, RI, at  Farmstead (now closed), he 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 how to make cheese. 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 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.   

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