Time Out says
Jon Fancey has studied cheese-making in Vermont, Wisconsin, the Netherlands, Switzerland, Italy, and Spain. In this buying, he gravitates toward cheeses with a specific regional style and heritage. He was the buyer at Cheese Plus for three years before signing on at Bi-Rite in 2014, and he still serves as an instructor at the Cheese School of San Francisco. The ever-changing assortment spans comté, manchego, feta, and beyond. Look for special varieties like L’Amuse gouda from Amsterdam, the Essex Street feta from Lesbos, and Parmigiano-Reggiano by the Cravero family in Italy.