Before moving to Florida seven years ago, Summer Franklin and her husband lived near California wine country. There, she worked in several restaurants and learned the basics of customer service.

After her move, a friend recommended Summer apply at Publix, and she was soon hired as a deli clerk. It didn’t take long for her to put her years of restaurant experience to good use.

“I learned the importance of knowing each customer and how to talk about food,” said Summer. “I’d ask questions about their plans and what they liked. I use that experience now to best meet my customers’ needs.”

Summer’s deli manager and district manager encouraged her to take part in the specialty cheese program when it started 2 1/2 years ago. Today, as a cheese specialist at #1398, Rockledge, Fla., she encourages customers to try new cheeses and pair them with the right food and wine.

“There’s always something to talk about with cheese; it just depends on what you’re in the mood for,” she said. “I enjoy sharing information about each cheese like the region it comes from, the culture there and how it’s made.”

Customers appreciate the one-on-one time and passion Summer puts into her job. She usually introduces new cheese fans to our Publix Deli Imported Spanish Manchego. This cheese is made from sheep’s milk, which is only produced at certain times of the year, and has a nutty, creamy flavor.

“People are gaining interest in the history of cheese, and they want an around-the-world experience,” she said. “I’m grateful for the opportunity to see the specialty cheese program grow, and it’s really exciting to help Publix become known for its cheeses.”

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Cheese program makes the Publix Deli special

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