Greetings and Salutations!

I have been working in the cheese industry since 2008. I started part-time behind the counter as a sandwich maker in a cheese shop and over the past 16 years have proudly held the positions cheesemonger, cheese buyer, sales and marketing manager, and marketing director.

I write a column for Culture magazine, do occassional writing for Good Food Jobs, and am a member of the Guilde Internationale des Fromagers. I live in Chicago with two cats and a sourdough starter.

#cheeseisforeveryone

Howdy! I’ve been the Chief Administrator for the CCC since March ’23 and a professional cheesemaker for about 9 years, a period of time I’ve split between Sequatchie Cove Creamery and Green Dirt Farm. I’m currently situated in Southeast TN with my wife, two step-kids, and our pets Ruby (a border collie) and Daisy Pringles (a hamster, who we are, at any point, about 85% sure is still alive in there somewhere). I came to cheese with a background in non-profits and wouldn’t you know it, CCC happens to be a perfect marriage of my two biggest interests (cheese and equity work)! Needless to say, I’m thrilled to be here supporting the core organizers in their mission. When I’m not nerding out about the former subjects, you can find me ID’ing bird songs with my Merlin app, flat-water kayaking and hiking around southern Appalachia, and writing out manifestos for the projects I hope to start now that I have some time and space to do so!

Raymond Rumiano, a fourth-generation co-owner of Rumiano Cheese Company, has spent years honing his skills in various facets of the business. His journey began at the age of 15, working summers in the iconic Dry Jack cellar at the Willows, CA facility. Over time, he transitioned from cheese packaging to Production Management before venturing into business development, where he successfully managed an e-commerce endeavor focused on amplifying and driving awareness of California's artisan cheese makers. Today, Raymond excels in strategic marketing plan development and business development, contributing to growth and innovation in the cheese industry. Beyond his family business, he's demonstrated commitment as Vice President and Treasurer of the California Artisan Cheese Guild, driven by a passion for improving conditions for those in the industry. Outside of work, Raymond finds balance in nature, quality time with his wife, and moments with his dogs. His diverse interests mirror his holistic approach to life and leadership, making him an inspiration in the marketing and cheese industry.

Hi everyone, I’m Lisa! Presently, I serve as the Social Director for The Cheese Culture Coalition. I am both honored and excited to be amongst a group of solid individuals taking the necessary steps to grow and diversify the dairy industry. I wholeheartedly believe in the CCC's motto, "Cheese is for everyone". BIPOC cheesemakers are often the backbone of creameries, working in supportive roles as farmhands or making cheese. My personal goal is to no longer work in a supportive role for a creamery. I want to own the creamery. I am taking the next few years to travel and apprentice as a cheesemaker. I am most interested in learning about Latin American styles of cheese, working with raw milk, and focusing on sustainable farming practices to utilize in my future micro-dairy.

I have been involved in the cheese industry for about 11 years, everything from buyer to retailer. As I have continued to grow and learn in this industry I knew that I wanted to help educate everyone about cheese, and support those who were passionate about it in any way I possibly could! I am so honored to be able to work with our amazing volunteers here at the CCC.

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