Mark Goldman, owner and founder of Formaticum, has been working in the cheese business since 2004. Immediately upon discovering his love of cheese, Mark dedicated himself to eating as many different types of cheese as possible. Picture Mark's first night in the city: after a day of exploring cheese shops, he spread out his bounty over the bed and took in the aromatic funk of at least forty varieti
es of cheese. There was camembert, brie de meaux and vacherin mont d’or, all raw milk and delicious! As Mark sipped wine, he admired the assortment of materials wrapping his bounty. What were these materials? And how cool was it that they were all branded with the name of the purveyor so Mark could remember where he had purchased them? The packaging differentiated these cheeses and, in a way, made them look noble. By the end of Mark's trip, he'd driven to factories all over France to learn everything he could about cheese packaging: That it not only looks good, but protects flavor and allows for proper oxygen exchange, letting cheese breathe. After all, cheese is alive. Let's not suffocate it and let it spoil before we can eat it. Since that trip to Paris in 2005, Mark has dedicated himself to honoring the makers and defending flavor.
