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Our Mission

Celebrating the quality and diversity of artisan cheeses produced in California through partnerships, outreach and education.

History

We credit Clark Wolf, a renowned food consultant and former Bay Area cheese professional, with developing the original idea for a California cheesemaker’s guild. He realized there needed to be an organization that represented the plethora of cheesemakers across the state.  It was 2006 when he reserved a URL (cacheeseguild.org) and gathered the forces of several local visionaries including Jennifer Bice, Jill Basch, Lynne Devereux, Juliana Uruburu and Laura Martinez. The group created bylaws, a website, and started soliciting memberships. Non-profit status came in 2008. John Mackey provided enormous support as a pro bono attorney. Maureen Cunnie provided enormous support in getting cheesemaker education off the ground in partnership with College of Marin.

As we celebrate more than a decade of service to California’s artisan cheese community, our Guild has blossomed into the foremost cheese organization in the State. Our hundreds of members represent the breadth of California from northern coastal counties to the southern border, from the Central Coast to the San Joaquin Valley. We form a collaborative community of makers, mongers, distributors, food writers, and food safety experts. Our cheeses are sold across the State and beyond. We host and participate in dozens of events and educational forums each year.


Anthea Stolz
Executive Director

Anthea began working with cheese at Zingerman’s Delicatessen in Ann Arbor, MI, after graduating from college with degrees in Economics and French Literature. It became clear that she preferred Beaufort to Baudelaire, and what she thought would be a summer job behind the cheese counter turned into three years of eye-opening learning and tasting. She moved to San Francisco in 2007 and worked at The Pasta Shop in Oakland, CA, before moving on to manage the cheese program for the Bi-Rite Family of Businesses. She has worked with the California Artisan Cheese Guild since 2015.

2022 Board of Directors

Officers

Anastasia StuytAnastasia Stuyt
President

Anastasia is the Cheesemaker for Stuyt Dairy Farmstead Cheese Co. which is located in the small town of Escalon, California. Anastasia has worked there since her parents started the company in 2015. Her father taught her the art of cheese making. Not only is Anastasia the cheesemaker, but she also cares for the cheese throughout its aging process, is a certified lab technician and wrote their Food Safety Plan.


Sarah Hendrix
Vice President
Sarah Hendrix is the chef behind Los Angeles cheese shop and cheese board delivery service, Lady & Larder, which she founded together with her twin sister, Boo Simms in 2016. Sarah was raised with the notion that the dinner table was a sacred place and today, maintains that the only thing bigger than her love of food is her love of sharing it with others. Over the past 15+ years she has developed a profound respect for American-made, seasonal ingredients and a deep appreciation for the role beautiful food plays in creating moments for people to connect and enjoy time together. Lady & Larder has become the go-to for Southern Californians looking to celebrate and entertain with their artistry and memorable cheese, cured meat and crudité displays. Their brick and mortar shop is located in West Los Angeles.
Anastasia StuytCandace Allen
Secretary
Born in Phoenix, raised in the Wasatch Mountains of northern UT, and currently residing in Southern California for the last 20+ years, Candace has had a love affair with cheese her whole life. While going to school for sound engineering, her life changed when she was put in charge of the cheese section of a local store and her budding cheese career began. Currently she works for Beehive Cheese heading up their California sales. On her off time she enjoys surfing her local break, hiking and traveling with her husband and dog.


Raymond Rumiano
Treasurer

I’m Ray Rumiano, a 4th generation co-owner of Rumiano Cheese Company and General Manager of Board at Home. At age 15, I began working summers at our Willows facility, through high school. In 2012, after some college and traveling, I began working full time at Rumiano Cheese in Willows. Operations were my focus, leading me to become Production Manager. After transitioning out of the hustle and bustle of operations, I spent time focusing on affinage and learning the artistry of cheesemaking. In March 2020, I took on management of Rumiano Cheese’s Board at Home project. I live in Chico, California, and enjoy house projects, rock climbing, and spending time with my wife and dogs.
Keith Adams, Wm. Cofield Cheesemakers

Keith is the Cheesemaker and Co-founder of Wm. Cofield Cheesemakers in Sebastopol. Dedicated to making British-inspired cheese from organic Sonoma County milk, Cofield has been in production for just over 3 years. Prior to that, Keith was the founder and is still managing partner of Alemar Cheese, based In Minnesota.

Tarush Agarwal, co-founder of Sach Foods

Tarush is the co-founder of Sach Foods- a mission-driven company featuring the world’s first organic, artisanal, and flavored paneer, a firm, fresh cheese with a creamy texture. Tarush Agarwal co-founded Sach Foods in 2019 along with his wife/partner, Jasleen. They were inspired and motivated by their rich cultural heritage as first-generation Indian immigrants. At Sach, Tarush fosters company growth through innovative distribution partnerships and a savvy direct-to-consumer strategy. In a relatively short period of time, Tarush has taken their small batch paneer concept from a kitchen to over 1000 stores while partnering with some of the nations finest retailers including Whole Foods, Safeway and others. Prior to starting Sach, Tarush worked in media and technology for over a decade; he has held leadership and management positions at various companies including Walt Disney

Caroline Di Giusto, Marin French Cheese Co.

Driven by a passion for science and food, Caroline studied for three years at a specialized French Dairy School, the “Ecole Nationale Industrie Laitiere,” learning all facets of cheese cultures, chemistry, and processes required to make traditional artisan cheeses. Following this experience, she went on to gain her Engineering degree in Food Science & Technology. After working for ten years in France, the Netherlands and in California in research and development in the cheese and dairy industry, she is currently the Plant Manager at Marin French Cheese Co.

James Gentry, Central Coast Creamery

In 2008, I began working at Whole Foods Market in downtown Seattle where my love of cheese blossomed. I later moved to Noew Orleans to work at the St. James Cheese Company as head cheesemonger and in the wholesale operation distributing cheese to restaurants. After leaving New Orleans, I moved the Bay Area where I worked in cheese sales for a few years before moving down to San Luis Obispo to join the team at Central Coast Creamery.

Lindsey Mendes, Central Coast Creamery

Growing up in Hilmar, CA, Lindsey has always had a special place in her heart for the dairy industry, especially for cheese. She attended Cal Poly where she studied Dairy Science. Lindsey started working at Central Coast Creamery in Paso Robles, CA, while still attending Cal Poly. Upon graduating, she became their first full-time employee. Seven years later she is now the production manager/cheesemaker at Central Coast Creamery.

Karen Sims, Tony’s Fine Foods

My name is Karen Sims, I am an ACS Certified Cheese Professional®. My career has spanned over 30 years in distribution and the retail industry. I currently work for Tony’s Fine Foods, located in West Sacramento as an Inside Category Specialists, focusing on Cheese and Specialty items. I grew up in Marin county where I spent most of my life until taking my role with Tony’s over 14 years ago. My passion for cheese developed early in my career and has led me down an amazing path that I continue to grow and enjoy every day.

Luciana Villanueva, Gus’s Community Market

Born in Italy, Luciana’s roots began deeply entrenched in the culture of food.  She currently serves as the cheese coordinator for Gus’s Community Market.  After a robust career in sales/marketing, Luciana wanted to do something FUN and that is when the world of cheese was discovered.  An ACS Certified Cheese Professional, Luciana loves exploring new cheeses/pairings and is continually inspired by our local cheesemaking community.  Living la vita queso !!

CALIFORNIA ARTISAN CHEESE GUILD

Our Mission is Celebrating the quality and diversity of artisan cheese produced in California through partnerships, outreach and education.

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CONTACT US

P.O. Box 40398
San Francisco, CA 94140

Contact Us - Online Form

info@cacheeseguild.org

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