You may have seen the names on menus: Valley Shepherd cheeses, Garden State Stout and Pat LaFrieda meats. What makes these sources so sought after by the area's best chefs? We wanted to find out. This summer, Corner Table highlights some of the big names in locally produced food and beverages, visiting the places they're made and getting to know the people who make them.
Eran Wajswol went to school for mechanical engineering. Spent several years servicing equipment for oil companies. Then started his own development company and built condos in Hoboken for 25 years.
And then he chucked it all to make cheese.
"I got tired and decided to do this as an easy thing," Wajswol says. "But I [messed] up big time. Building high-rises is so much easier. Even when you sign the $10 million personal guarantee.
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