Fleur Jaune Cheese
Aditya Raghavan is a cheese maker who has worked in several kitchen positions around Edmonton. After leaving his career as a postdoctoral scientist at the University of Alberta, Addie delved into cheese making by working for The Cheesiry in Kitscoty. He has spent time in Lombardy, Italy, and Savoie, France, learning unique mountain cheeses. He was an invited speaker and delegate at Slow Food International’s Cheese Conference in Bra, Italy in 2017.
Addie has had a significant contribution to artisanal cheesemaking in India over the last five years, is a published food writer, and is also cited in the Oxford Companion to Cheese. Pictured here, Addie working on developing a cheese production in the Himalayas, in 2017.
We're thrilled to have Addie on the team at Meuwly's producing artisan cheese in-house for our subscription box- watch for new varieties available soon in-store too! Follow along as he builds his new business @fjcheese on Instagram. We’re proud to source organic, pasture-raised dairy from Vital Green Farms for all our house-made cheese!
Ready to try some? Visit us in-store or visit www.meuwlys.com/grocery to shop online.
