About Second Mouse Cheese Shop
 

Hi. I’m Ivy. I’m passionate about simple, approachable, real food. My goal with Second Mouse is to preserve our culinary traditions and agricultural roots by promoting small, artisanal productions and the people behind them. Together, we can protect farming as a valued practice, a reasonable livelihood, an environmental cornerstone, and an integral source of sustenance and nutrition.

Much of this started with my education - a fierce sense of independence from Smith College; a deep drive for integrity from my 20+ years in the advertising world; and ultimately, a work ethic and tenacity from the NYC fine food world, starting with the French Culinary Institute (now Institute of Culinary Education). I pursued my love of of food by first earning my certificate in Pastry Arts and then working in the kitchens of several renowned NYC restaurateurs, including Jean-Georges Vongerichten, Danny Meyer and Floyd Cardoz (RIP, and Thank you, Chef). In 2022, I earned my stripes as an American Cheese Society Certified Cheese Professional (ACS CCP).

I took a deep dive into cheese roundabout 2005, when I became right-hand woman to famed chef Terrance Brennan, Proprietor-Chef of Artisanal Bistro and Picholine, as well as Artisanal Premium Cheese Center. I learned directly from the experts what makes cheese a fascinating topic, from its timeless history to its painstaking affinage process. Soon thereafter, I joined the exceptional forces at (then, privately owned) Murray’s Cheese in Greenwich Village. As Catering Manager there, I spread the gospel of cheese, its dense nutritional values, enormous range, and instant-party vibe. More recently, I joined Greenwich Cheese Company in Connecticut, where owners Laura Downey and Chris Palumbo gave the me the opportunity to gain essential retail experience. Their tutelage, friendship, support and encouragement had provided me with just the right amount of confidence I need to pursue my own thing.

The result of this convoluted journey is taking this plunge and opening our doors in April, 2019. I’m the sole proprietor of Second Mouse Cheese Shop, a place where quality is paramount. It’s a place with personal connections to the cheese makers and food producers. A place that supports local agriculture and defends sustainability, where new foods borne of ancient traditions can be discovered. At Second Mouse, we believe food should be worth eating and sharing, and that love and soul are active ingredients. My team and I have great faith in small producers, the artisans and craftsmen and the communities that support them. By offering their products to you, we aim to preserve these culinary traditions, to reinforce some hope for the future and to play a small part in a key economy. We get to do what we love for a living, and we’re feeling pretty fantastic about that.