A collection of cheeses with aromas that delight, tastes you crave, and distinctly cheesy textures that would impress even the staunchest cheese traditionalists. Vertage cheeses rival animal-based cheeses in taste and outshine them with superior nutrition, value, and sustainability provided by plant-based ingredients. 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).