

The Art of Cheese
Cheesemaking is rooted in centuries of experimentation, innovation, tasting, and refinement. Cultures and fermentation have endured for hundreds of years as crucial techniques to mastering the mouth-watering cheeses we enjoy today.



Vertage cheeses are made in the blueprint of age-old cheesemaking, but with a fresh new twist: the embrace of emerging fermentation & bio design technologies that have the potential to positively impact how we produce food.
Vertage cheeses are made without animals™


A collection of cheeses with aromas that delight, tastes you crave, and distinctly cheesy textures that would impress even the staunchest cheese traditionalists.
Vertage cheeses rival animal-based cheeses in taste and outshine them with superior nutrition, value, and sustainability provided by plant-based ingredients.



The popularity of her restaurant blossomed into multiple restaurants in the DC area catching the eyes of a community of chefs who helped foster the development of these cheeses, featuring them on their own sought-after menus. Also taking notes were former executives in fast food (Chipotle), fine dining (Eleven Madison Park), and food tech (JUST) who together nurtured Vertage to bloom.
These world-class food industry veterans joined forces in the name of Vertage (and for the love of cheese).
Our Cheese Board
A powerhouse team of iconic chefs and culinary experts shaping the conversation in food make up our Cheese Board.The Vertage Cheese Board plays a crucial role in making Vertage what it is today. The ultimate melting pot of creativity and culinary talent.