4-H alum brings artisan cheeses, and their stories, to the table

Like a sommelier describing a fine vintage, Christine Leonard guides students at The Grater Good tasting classes through the complexities of cheese, from creamy bries to sharp cheddars.

“I like to feature cheeses that you can’t just grab at the grocery store,” she says. “Cheese has terroir, just like wine. What the cows eat, the season, the caves where it’s aged—it all impacts the flavor.”

Take the rich, earthy goat milk cheese Katie Bonow produces from 35 goats at Capra Nera Creamery in Altura, Minnesota. “Think about how dry summer of 2023 was versus summer of 2024,” Leonard says. “Those factors play into what the same product looks like, tastes like, and costs year to year.”

Leonard curates cheese boards featuring farmstead cheeses, many from Minnesota cheesemakers she personally knows. Her selection emphasizes single-source cheeses, ensuring a unique and high-quality product.

Class attendees don’t just learn to appreciate flavors; they learn the story of each slice, from pasture to plate. 

“Cheese is a way to tell a story,” says Leonard. “It’s a perfect vessel to show how farming works: who does it and where food comes from. It’s not just from the grocery store; it’s from local farmers and makers.”

A foundation in 4-H

Now a full-time dairy farmer and entrepreneur, Leonard credits University of Minnesota Extension's 4-H youth development program, especially in Carver County, with shaping her journey from Cloverbud to business owner.

She grew up as the sixth generation on her family’s dairy farm. Her mother, a 4-H alum and registered dietitian, sparked her interest in the connection between agriculture and food science. She fondly remembers developing a 4-H project titled "The Whole Scoop on Whole Grains."

Leonard explored a variety of 4-H projects, following her curiosity from fashion revue to fishing showcases. In her final year, she earned her first purple ribbon for her dairy project, developing a demonstration on the connection between methane emissions and cow nutrition.

While she loved the research and skill-building, what she remembers most are the friendships. “My 4-H friends weren’t the same people I went to school or played sports with. It was a whole other community. Those are some of the most pure friendships I’ve ever had.”

After high school, Leonard stayed involved in 4-H, including a national dairy judging trip that cemented her desire to work in the dairy industry. She interned with 4-H, focusing on agriculture education, and, as a 2014 Princess Kay finalist, she embraced her role as an agricultural advocate.

Giving back to 4-H

Leonard remains deeply connected to 4-H, coaching dairy judging and knowledge bowl teams when time allows. She also contributes to educational initiatives like the “Moo Booth” at the Carver County Fair, designing interactive stations to teach kids about dairy farming.

“To any parents in 4-H: If your kid has a weird interest—frogs, rocks, food—encourage them to dive deeper,” she says. “That little project might turn into something big. And to 4-Hers, think outside the box, try new things, and, most importantly, have fun.”

Leonard credits 4-H with teaching her how to research, present, and communicate complex ideas—skills she now applies daily as an entrepreneur.

“Even if I wasn’t farming, the skills I honed in 4-H are more applicable to my career than anything else,” she says. “4-H met me where I was. Even when you’re little, you have a chance to lead, based on what you can handle. It lets you grow over time.”

Through The Grater Good, Leonard continues to do what 4-H taught her best: share knowledge, build community, and celebrate the connection between agriculture and the food we love.

Leonard’s tips for building a beautiful cheese board

Don’t overcomplicate it
“I like to stick with three to four cheeses, planning for 2-3 ounces of cheese per person.”

Research
“There’s great inspiration online for including a little crunch, a hint of sweet, or a bit of something pickled in unexpected ways.”

Mix and match
“Combine different textures or flavors like young and fresh, aged and crumbly, flavored, or soft and stinky.”

Make it with love
“Eating cheese should be a fun way to gather, or a nice way to take a moment for yourself.”