WASCA Board of Directors
Prior to opening Twin Sisters Creamery in 2015 with her husband Jeff and becoming an artisan cheesemaker, Lindsay spent nine years as a Food Service Director for Brown and Cole Stores, where she was introduced to the wonderful world of cheese. In 2006 Lindsay had the opportunity to work for DPI Specialty Foods as an Account Executive until opening the creamery. While at DPI Lindsay wrote the inaugural American Cheese Society certification exam and became a Certified Cheese Professional in 2012. That accomplishment and her passion for cheese, combined with Jeff’s support and manufacturing background, motivated them to pursue their dream of owning their own business and opening Twin Sisters Creamery, named after their twin daughter’s Maddy and Lexi.
Twin Sisters Creamery focuses on Raw Milk cheeses using high quality Jersey cow’s milk. We’re proud to be a part of the growing artisan cheesemaking industry in Washington State.
Lisa has spent most of her professional career dedicating herself to supporting local artisan producers including many years working for the Washington Brewers Guild and Washington Beer Commission. Once she discovered there was a growing cheesemaking industry in Washington State she had an itching desire to showcase local cheesemakers and in 2012 she founded the Washington Artisan Cheesemakers Festival. Additionally she publishes the Washington Artisan Cheese Map every year to further highlight the amazing cheesemakers of Washington State. A devoted fan of artisan cheese and even a bigger fan of the cheesemakers.
Ruth is one part sales manager, one part cheese professional, two parts marketer, one part amateur photographer, and three parts cheeselover. Growing up in Lacey, Washington, she had no idea she would one day move to Whatcom County and marry a cheesemaker. Her husband introduced her to the wonderful world of cheesemaking and gave her the opportunity to leverage her degree in visual communication technology to help grow the family business. Ruth is marketing director and retail sales manager for Appel Farms. She is married with two grown children and two high-maintenance cats. Ruth feels blessed to be a part of the amazing growth and development of the artisan cheese industry in Washington State.
My name is Kallijah Paraska and I was raised in Buffalo and Lincoln County, Wisconsin and come from a long tradition of Swiss & German cheese makers. Our company, The Cheese Connection LLC founded in January 2010, allows us to couple old world cheese making tradition with the innovation of cultures, enzymes, coagulants, tools & supplies from France, Italy, New Zealand, Canada and the USA. We tailor cheese maker’s recipe based upon their unique sensory choice through a combination of products from different manufacturers. We offer Bioprox France, Biena, CHR Hansen, Danisco, DSM, Renco and many tools & supplies.
We have backgrounds in dairy and cheese making so we understand the process from the milk to the end product. Each year, we test new cultures, enzymes and coagulants from Europe and age these cheeses for sensory analysis. If the end product passes our sensory panel and testing by a licensed laboratory, these products are added to product offerings.
Meghan McKenna is a professional cheesemaker at Cherry Valley Dairy. She recently bought a small farm with her husband, Shawn, and together are building a farmstead creamery in Sedro Woolley.
Having grown up on Kraft singles 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.
Carey has been making cheese since the 90s and became licensed licensed since 2006, making farmstead goat cheeses in 7 varieties, both pasteurized fresh, chevre, and aged raw milk. Pine Stump Farms is located on an Indian Reservation in north central Washington where, with partner Albert Roberts, they have had a diversified farm raising goats, cattle, horses, hay, timber, chickens and livestock guard dogs for 30 years. They sell primarily at regional farmers markets, online sales & offer a winter cheese club. They have a website (pinestumpfarms.com) & Facebook page. Carey took training at WSU with Marc Bates; was active in Tilth Producers of Washington where she was on the Board for several years & active in arranging farm walks throughout the state in coordination with WSU Small Farms Team via a USDA grant.
Her philosophy focuses on sustainability and holistic land and resource management.
Lori is co-owner and cheesemaker at Tieton Farm & Creamery. Life partner, Ruth co-owner and Farmer at Tieton Farm & Creamery.
We wanted to be part of the solution and not part of the problem. Modern, industrial, mono cropping farming has been responsible for more pollution and contributed to more global warming than anything else. We wanted to raise the best tasting food on a poison free, solar powered farm, where animals are pastured and never lived in confinement lots. We practice a full circle farming practice and the animals, all the different animals, all work in unison to fertilize the soils and improve it for future generations. No carbon footprint on our inputs, just hoof prints.