Meghan McKenna –

Meghan McKenna is a professional cheesemaker at Cherry Valley Diary in Duvall, WA. Having grown up on Kraftsingles in the Midwest, she was bit by the real cheese bug while studying abroad in Italy and never looked back. She was a cheesemonger in Seattle for Metropolitan Market and managed their Sand Point cheese counter. While there, she developed the very popular “Hand-Stretched Mozzarella” program. She also began to make and age her own cheese at home and intern at local farms. Meghan and her husband took a six month working honeymoon in Europe, interning on dairy farms in Ireland, France and Italy making goat, cow and sheep milk cheese. After returning to the States, she helped to start an artisan dairy in Eatonville: Mountain Lodge Farm. There she developed award-winning cheeses from the farmstead goat milk. Meghan has created fresh pasteurized cheeses, bloomy rinds, washed-rind and raw-aged, natural-rinded cheeses in addition to other fermented dairy products. Meghan has completed cheesemaking and food safety courses at OSU, WSU and through the American Cheese Society and Food Safety Preventative Controls Alliance. She is a member of the Washington State Cheesemaker Association and American Cheese Society.

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