Interview with Teresa St. Peter, owner
Q: How did you get involved in this business?
A: I worked in a cheese shop in a mall over 20 years ago. Back then, there wasn’t much happening in the U.S. in artisan and farmstead cheese making. Today, there are more than 850 producers and the American Cheese Society has thousands of members. It is located here in Denver and has been an amazing resource for us. I spent much of the last two decades working in public policy (mostly as a chief aide for Denver City Council members) and learned from some small business owners here that I could follow my cheese passion as a business and still be a strong part of my community. And so New World Cheese began.
Q: What distinguishes you from other businesses in your category?
A: We carry only artisan cheeses from this side of the pond. The American cheese industry today is smaller scale but a lot like the craft beer industry here. It’s growing exponentially and the community is full of fun, quirky and passionate people. We love talking about our producers and what’s hot about the American cheese renaissance. We have both a bistro and cheese shop in one place. On your way out you can buy more of something from the cheese plate or cheese-centric appetizer you just enjoyed. Our cheese plate menu is fairly unique too. We can help you pick from about 40 cheeses (and give you as much cheese geek info about them as you like) and we’ll come up with unique pairings to complement them.
Q: What do you like best about your line of work?
A: It’s a lifetime of learning when it comes to fermented milk. There is always something deeper to understand about a new cheese, and old cheese, a producer, a new way to retail. And we have the best customers. No matter where their level of cheese familiarity lies, there’s always some fun cheese or neighborhood chat to be had. Finally, the job description requires sampling lots and lots of amazing food. How could that be bad?
Q: What is your business’ biggest challenge?
A: Having time to work on the business instead of just working in the business is especially hard in the beginning, and maybe when we need it most. Getting people in the door and getting the word out is often done in the wee hours after making cheese tapas, breaking down a wedge, finishing payroll, ordering inventory, etc. Cash flow is another big deal for any small business. Having working capital, and saving to make sure it’s there during the dry times, helps a lot with the stress of keeping operations going.
Q: Something people might be surprised to learn about you or your business:
A: I used to work in politics because I always felt it is important to be a public servant of some sort. But after opening this business, I think I’m serving my community in an even more beautiful way by providing them with cheesy goodness of the non-political kind.
Profile
Business: New World Cheese
Address: 2504 E. Colfax Ave.
Hours: 11 a.m.-9 p.m. Tuesday-Sunday
Founded: 2014
Contact: 303-484-8110,
Employees: 6
