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Matt


Dairy Ingredient Specialist

  I have always loved cheese. Cheese is not safe in my household. It is always the first thing to disappear out of the fridge. For my professional career, cheesemaking is the perfect intersection of science, art, and engineering to create something sublime.  


Matt is a true veteran of the food service and production industries with a special affinity for cheese. Having been in the industry for 30 years, Matt got his start as a cheesemaking intern while attending Ohio State University. Matt has gone on to create several cheeses that have been recognized by the American Cheese Society, the U.S. Championship Cheese Contest, the World Cheese Awards, and the World Championship Cheese Contest.

As a dairy ingredient specialist for Nelson-Jameson, Matt focuses on providing technical support and problem-solving for the dairy and plant-based industries. He also helps people create new cheeses and improve on existing ones by providing ingredients, innovation, and experience. Matt connects suppliers and customers for up-to-date information and innovative products customers need to succeed.

In his career, Matt has been a production manager, a senior cheese technologist, and a senior fermentation scientist.

Matt holds a degree in Food Science and Technology from Ohio State and Preventative Controls Qualified Individual Certification from the Food Safety Preventive Controls Alliance and is a Certified Food Safety HACCP Manager for the National Environmental Health Association.

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