Epicurious talked with Juliana Uruburu, the head cheesemonger at The Pasta Shop and teacher at The Cheese School of San Francisco. Check out the interview to find out how she got into the cheese-whiz biz, and to hear about her current favorite cheeses.

The beautiful thing about working with cheese is that it is always changing. Each wheel of cheese that comes in the store is different from the last; there are changes in the seasons, what the animals are eating, there are changes in the weather that affect the cheese, and there are changes in what we pair with cheese throughout the year.

Click here to read the full interview.
Photo by Garrett McCord