Founder's Circle

Our harshest critic graduates next week
My daughter Aanika graduates next week. She’s 22. She was also our harshest critic when Fred and I started making cheese in our kitchen. The first taste tester. She told us, plainly, when something was off. She helped us tweak the recipes you eat now. The notes you taste, she pushed for those. I’ve been thinking about that this week, with Mother’s Day coming. The version of Rebel Cheese that exists today exists partly because she didn’t let us settle. She also has Obie. Obie is a mix we rescued... Read more...
Kirsten Maitland, Rebel Cheese CEO, on a backhoe.
I practiced our Shark Tank pitch on a backhoe
You could call us control freaks. We make the cheese, age it, package it, and fulfill it. Little is automated. It's the only way we can make sure everything meets our... Read more...
assorted dairy-free cheeses on a white cheese board
A lifelong dairy cheese writer tried our cheese. Here's what happened.
A couple of weeks ago, I got a message from a writer who has spent decades covering dairy cheese for a national magazine. Someone who has eaten more good cheese... Read more...
Tracey and Kirsten on a field with three cows around them
The Women Behind Rebel Cheese
It’s Women’s History Month, and I’ve been thinking about the women who built this company. Not me. The ones behind the scenes. A lot has happened since we started. The... Read more...
Kirsten Maitland, Rebel Cheese CEO, at our Essex Market cheese shop in New York City.
Meet Kirsten, Co-Founder of Rebel Cheese
In honor of Women’s History Month, we sat down with Kirsten Maitland—a US Navy veteran turned agile tech consultant and now the force behind Rebel Cheese—to discuss her unconventional journey,... Read more...