I'm Agela and I'm on the board working as the President. Two of my personal goals are to eat a piece of cheese bigger than my head, and to win the 'Chewbacca Roar Contest'. I'm a Queens girl who moved to Chicago after spending years in Vermont. I started my food life as a cook and chef and fell into the world of cheese twelve years ago wi
I'm Agela and I'm on the board working as the President. Two of my personal goals are to eat a piece of cheese bigger than my head, and to win the 'Chewbacca Roar Contest'. I'm a Queens girl who moved to Chicago after spending years in Vermont. I started my food life as a cook and chef and fell into the world of cheese twelve years ago with my first part-time job behind the counter. Since then I've been a cheese buyer, department manager, had my own baking business and am currently working at a cheese company in Illinois as the Marketing Director. I have taught cheese classes in the past and truly believe that we can help encourage inclusivity through education and by offering opportunities to under-served and overlooked peoples. I'm so excited to be a part of this group of talented, educated, and passionate cheese folx! Cheese is for everyone!
My cheese industry story begins after a career-changing move to Boston, where I earned my master’s degree in Gastronomy and started my first cheesemonger position with Formaggio Kitchen South End. As a manager, buyer and class instructor I fell in love with the specialty food industry and the vast world of artisan cheese, quickly growing
My cheese industry story begins after a career-changing move to Boston, where I earned my master’s degree in Gastronomy and started my first cheesemonger position with Formaggio Kitchen South End. As a manager, buyer and class instructor I fell in love with the specialty food industry and the vast world of artisan cheese, quickly growing my passion and focus on cheese education. Throughout my career, I’ve gained experience creating cheese educational events across the U.S. as well as cheese school curriculums. Today, you might catch me working behind the counter at various shops in Massachusetts while I build my personal cheese and cooking class offerings. My role as a board member is to help create and build our educational program while supporting all of the Cheese Culture Coalition’s growth efforts
I have been a cheesemonger in the retail world for about 9 years. I currently run the specialty department ( beer,wine, cheese, and coffee) at a Whole Foods Market in the Austin metro! I fell in love with cheese from my first day on the job and love educating customers and fellow team members on the world of cheese.
When I moved to Austin
I have been a cheesemonger in the retail world for about 9 years. I currently run the specialty department ( beer,wine, cheese, and coffee) at a Whole Foods Market in the Austin metro! I fell in love with cheese from my first day on the job and love educating customers and fellow team members on the world of cheese.
When I moved to Austin earlier this year, I reconnected with Whitney. She started taking about wanting to start a non profit to increase diversity in the cheese industry. From that moment on I knew I wanted to do everything I could to help.
Hi everyone, I’m Lisa! I'm at the very beginning of my cheese career so that makes me the novice on the board. In 2019 I took a part-time job at River Whey Creamery selling cheese. During this time, I was exposed to the craftsmanship of raw milk cheese making. That experience changed my career goals forever.
Professionally, I work on the s
Hi everyone, I’m Lisa! I'm at the very beginning of my cheese career so that makes me the novice on the board. In 2019 I took a part-time job at River Whey Creamery selling cheese. During this time, I was exposed to the craftsmanship of raw milk cheese making. That experience changed my career goals forever.
Professionally, I work on the sales side for a major healthcare insurance company as a Contract Negotiator. During my downtime, I’ve taken every opportunity to grow my understanding and appreciation of cheesemaking. In 2021 I completed ten virtual classes to further my knowledge on fine cheeses and accompaniments. I also participated in two hands-on cheesemaking classes where I made a trio of fresh cheeses and my first wheel of aged cheese.
In addition to learning about the industry, I also manage my own Instagram page where I showcase local and international cheese producers. I enjoy interacting with my community by sharing tips on how to shop for quality cheeses while keeping spending costs low. I wholeheartedly believe in the CCC's motto which is "cheese is for everyone". I am both honored and excited to be amongst a group of strong women who are taking the necessary steps needed to grow and diversify the dairy industry.