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G Force

He’s got great taste for cheese

By Glenn Yoder
Globe Staff / November 16, 2011

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While receiving his masters in gastronomy at Boston University, Jason Sobocinski worked at Formaggio Kitchen in Cambridge, where he absorbed the finer points of cheese. In December 2007, he opened his own shop, Caseus, in his native New Haven, Conn. With the gastropub’s success, he began building a cheese empire, which now includes hosting the new Cooking Channel show “The Big Cheese’’ and recently releasing his own book, “Caseus Fromagerie Bistro Cookbook.’’

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WHO
Jason Sobocinski
WHAT
While taking courses for a master’s in gastronomy at Boston University, Sobocinski worked at Formaggio Kitchen in Cambridge, where he absorbed the finer points of cheeses from around the world. In 2007, he opened the gastropub Caseus Fromagerie & Bistro in his native New Haven (caseus is Latin for coagulated milk curds that are pressed to make cheese). Now he hosts the new Cooking Channel show “The Big Cheese’’ and recently released “Caseus Fromagerie Bistro Cookbook.’’ The 33-year-old cheesemonger, who just had a son, says he is “not a big fan of sleeping’’ and he likes “to do 1,000 things at once.’’ “The Big Cheese’’ airs Thursdays at 9:30 p.m.