What happens when a classically trained chef develops a life-threatening allergy to dairy? INVENTION. Founder, Chef Margaux Riccio, developed a dangerous dairy allergy early on in her career. Rather than stepping off the line as a chef, Margaux created her own restaurant where she served an entirely plant-based menu.

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).

The Vertage team blends the art of cheesemaking with the science. They are constantly testing new ingredients and methodologies to create the next generation of cheeses—all made without animals.