My name is Tenaya Darlington, a.k.a Madame Fromage. A few years after I moved from Wisconsin to Philadelphia, someone at a party called me a “cheese courtesan” – probably because I carry dairy everywhere I go (ask me about the set of cheese knives in my leopard-print handbag). I adore tasting new cheeses and, ultimately, helping people discover the hunks of their dreams.
As a cheese courtesan, I teach classes, host soirees, write for publications, tweet pairing suggestions, Instragram bodacious rinds, and feverishly support the growing cheese scene around me, especially in PA. In 2013, I collaborated with my local cheese shop to develop an approachable guide for lacto lovers: Di Bruno Bros. House of Cheese: A Guide to Wedges, Recipes, & Pairings.
May it spark your pillow talk.
My Hunk of the Moment
My Real Job
Things I’m Excited About
The Next Book
Contact info: firstname.lastname@example.org
To read more MF…
What exactly is the history of your curious obsession?
Madame Fromage started as an itsy bitsy site on Blogger back in 2009 – as a former newspaper journalist, I wanted to connect with other food writers and explore the wild wheels I sniffed out in specialty shops and farmers’ markets. Since then, this site has grown into a place where I ripen ideas, share recipes, offer tasting notes and pairing tips, and highlight the stories of cheesemakers I meet along my winding way.
Who takes MF’s photos?
All of the photos on this blog are taken by moi. Please don’t steal them, at least not without plying me with strong cheese. Thanks, pussycat.
Do you accept advertising, Madame?
MF is a personal project, a sort of pillow book of dairy fantasies. It hardly seems appropriate to mix business with that sort of pleasure.
Do you want to collaborate on a project?
Try me. I tend to collaborate with chefs, other food bloggers, and sometimes cheesemakers. In general, I purchase my own supplies and spend every vinegary dime buying cheeses I love. I don’t do sponsored posts, but I am open to samples or giveaways that fit my curious little niche of artisan cheese and extraordinary pairings.
Do you make cheese?
No, my love. But I do have an odd fondness for goats. And a great reverence for those who make cheese for a living.