I'm a New York City-based writer, cook, and cheese specialist.

I’ve worked on a broad range of creative, food-based projects, from concept development for Walt Disney and Bien Cuit Bakery, to restaurant and retail programs for Murray’s Cheese. I write the "Cheese Wisely" column for The Wall Street Journal.  My writing has appeared in the New York Times, Bon Appetit, and Culture: The Word on Cheese.  My work with cheese has been featured in Food & Wine, The New Yorker, and The Food Network. My books include The Art of the Cheese Plate: Pairings, Recipes, Style, Attitude, Short Stack Chèvre, and Melt, Stretch, & Sizzle: The Art of Cooking Cheese

I live in Queens, NYC with my husband - sommelier Hristo Zisovski – and our son.

“With The Art of the Cheese Plate, a delicious and thoughtful guide to enlightened entertaining, Tia [Keenan] shares her unmatched fluency with a creative spirit and versatility that lets readers make each pairing special and memorable. This book should serve as a must-have reference for professionals and home entertainers alike—any way you slice it.”
— Danny Meyer, CEO and founder of Union Square Hospitality Group and author, Setting the Table
“Tia’s passion inspires you to take risks and discover the pleasures of enjoying delicious cheeses and artful pairings. The pages of this book transport readers to a table where new experiences are always deliciously abundant.”
— Jean-Georges Vongerichten, chef and restaurateur
“Cheese lovers with a passion for flavor, cooking, and entertaining have found their ultimate resource. Keenan is a captivating writer with an innate ability to bring together fantasy and practicality. Follow one of her recipes and you’ll soon be entertaining without realizing how much fun you’re having—and how deliciously simple it is.”
— Thalassa Skinner, co-founder of Culture: The Word on Cheese