As Snack Orderer Emeritus at a food startup, I always made sure the fridge stocked was Babybel cheese. You know, the crimson wax pucks you peel to reveal soft, chewy disks of cheddar. But for me, the cheese was chump change compared to the taffy-like wax I’d sculpt with, utterly grossing out some co-workers, and earning admiration of others. My boss at the time, a Babybel-iever (sorry, I had to), put me in touch with the team at Extra Crispy, who featured me for Cheese Week.
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