10 Questions with Our Cheesemonger, Indigo — Medford

Indigo’s love affair with cheese began at local sampling events —and has only gotten stronger with time. A longtime fan of Alpine Gruyère for its rich, melty goodness, she’s just as excited to introduce customers to ultra-creamy Delice de Bourgogne or a show-stopping, crystal-studded aged Gouda. For Indigo, being a Cheesemonger isn’t just about knowing flavors (though she definitely does)—it’s about sharing joy, building confidence, and making sure everyone leaves the counter feeling welcomed, heard, and ready to enjoy something delicious.

1. How did you first fall in love with cheese?

I first fell in love with cheese during local sampling events, and my love gets more intense over time.

2. What’s the very first cheese you remember being obsessed with?

Alpine Gruyère for its rich creaminess and incredible melt ability.

3. What does being a cheese monger actually mean to you?

Being a Cheesemonger is more than a job, it’s an opportunity to bring happiness to people, to show genuine kindness that hopefully sticks with them throughout their day.

4. How do you help customers feel confident when they’re overwhelmed by choices?

I show confidence and knowledge of the taste so customers feel confident with their choices.

5. What cheese do you think everyone should try at least once? Why?

Everyone should try Delice de Bourgogne French Brie. It’s so creamy, rich and buttery—gooey even without melting.

6. What’s your go-to cheese recommendation for a weeknight dinner vs. a special occasion?

A great practical cheese is Champignon Grand Noir German Blue Cheese. It’s soft and creamy and accessible. We put it on pizza at home! For an adventurous cheese, try Marieke 1000+ Day Gouda for its melt-in-your-mouth quality and those flavor crystals everyone loves. It’s a real show stopper!

7. How do you like to enjoy cheese at home—simple snack or full spread?

I’m a cheese snacker, but I do enjoy making spreads for guests because I absolutely love to share new cheese with friends.

8. What’s one pairing (food or drink) that surprises people?

If you’ve never tried chocolate or coffee with cheese, you need to.

9. What excites you most about working with local or regional cheesemakers?

Helping the smaller makers get their cheese to more people.

10 If someone is new to your cheese counter, what do you hope they walk away feeling?

Positively welcomed and heard. At the end of the day, people just want to be heard.