Chef Aditya Raghavan
Aditya Raghavan is a cheese maker who has worked in several kitchen positions
around Edmonton. After leaving his career as a postdoctoral scientist at the
University of Alberta, Addie delved into cheese making by working for The
Cheesiry in Kitscoty. He has spent time in Lombardy, Italy, and Savoie, France,
learning unique mountain cheeses. He was an invited speaker and delegate at
Slow Food International’s Cheese Conference in Bra, Italy in 2017. Addie has had a
significant contribution to artisanal cheesemaking in India over the last five
years, is a published food writer, and is also cited in the Oxford Companion to
Cheese.
Addie’s ‘Fleur Jaune Cheese’ can be found at Meuwly’s Artisan Food Market here in Edmonton
