Rory Stamp is a true gourmand through and through, carefully treading the line between decadence and gluttony. For the better part of a decade, he’s been working in the New England artisan cheese scene, doing everything from distributing raw milk in Connecticut and milking cows at an organic dairy on Martha’s Vineyard, to making award-winning cheese in Vermont and buying wine for Formaggio Kitchen in Cambridge. Today, Rory manages the cheese business at Shelburne Farms in Vermont, an educational non-profit that has been making raw milk, farmstead cheese since 1980. Rory has received Level 2 Award (with merit) from the Wine & Spirit Education Trust, certificates in Cheesemaking, Cheese & Milk Chemistry, and Sensory Evaluation from the Vermont Institute for Artisan Cheese, and is a Certified Cheese Professional with the American Cheesemaking Society. When he’s not nerding out about cheese, he’s baking sourdough breads, feeding his ferments, and exploring the gastronomic traditions of Southern France and Italy.