Brian Civitello
Brian has been in the cheese industry for the last 21 years as both a technical consultant and a production cheesemaker. His experience bridges artisan and industrial production methods over a wide range of traditional European styles with a particular expertise in Italian Cheese and rare multi-day milled curd cheeses. For the last 10 years he has been the head cheese maker at the award winning Mystic Cheese Co. located in coastal Connecticut where he continues to be dedicated the science and art of milk metamorphosis!
