Cheese educator, importer and innovator Daphne Zepos fed her obsession on the Greek island of Sifnos, where her family vacationed. But she didn't get serious about cheese until she was a line cook at Campton Place in San Francisco in the early 1990s. She was put in charge of the cheese service, uncommon in American restaurants at that time unless they were serving classic French fare. While convincing American diners to accept a cheese course presented its own challenges, there was also the problem of sourcing many of the cheeses we now take for granted, as well as finding food purveyors knowledgeable about cheese. Wine Spectator's Sam Gugino explains.
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