Arda Calange,
Senior Officer of Artisanal Cultured Cheesemakers

•Background with several five-star restaurants.
•Skill in the grading of cheese to assess quality, suitability for release from maturing, and defects in preparation for sale.
•Highly developed and precisely knowledgeable craft skills regarding the conversion of milk to cheese.
•Adeptness at manufacturing a wide array of cheeses, including a selection of artisan cheeses.

Natalie Abrahamian,
President & CEO of Artisanal Cultured Cheesemakers

•Numerous years of traveling experience and training with cheesemaking.
•Effective leadership skills.
•Scholastic background in chemistry, gastronomical sciences, and microbiology.
•Keen eye for supervision, observation, and recording of the production process.
•Excellent and refined culinary palate.