About Second Mouse Cheese Shop
 

Hi. I’m Ivy. I’m the sole proprietor of Second Mouse Cheese and I am supported by an incredible staff of friendly, enthusiastic and knowledgable Mongers and Cooks. 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. We make the commitment fun and delicious.

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 a intensive curriculum at the French Culinary Institute (now Institute of Culinary Education). I rolled up my sleeves under the tutelage of several renowned NYC restaurateurs, including Jean-Georges Vongerichten, Danny Meyer, Floyd Cardoz (RIP, and Thank You, Chef) and Terrance Brennan. Soon thereafter, I took on the role of Catering Manager at NYC’s famed Murray’s Cheese (way back when it was privately owned!) and a few years later learned the art of retail sales at Greenwich Cheese Company in Cos Cob, CT. In 2022, I earned my stripes as an American Cheese Society Certified Cheese Professional (ACS CCP).

Since opening the doors to Second Mouse Cheese Shop in April, 2019. we have won a Best of Westchester award 5 times in 4 different categories. We are proud to sponsor local initiatives, participate in community engagements, and educate the next generation of inspired agriculturalists, nutritionists, cooks and hospitality workers. At Second Mouse, we believe food should be worth eating and sharing, and that love and soul are active ingredients. We love what we do.