Mad Cheese
Photographs by Allison McAdams
Cincinnati, Ohio—Heather Donaldson has some issues with the word ‘vegan.’ Like many who’ve stopped eating meat and dairy, at least some of the time, she feels the word doesn’t always sit right. Some people interpret it as too black and white, too us and them, too much about denial instead of deliciousness.
And there’s nothing about Donaldson’s inviting shop that’s not delicious.
This Madisonville gem started organically when Donaldson and her husband, Reggie, embarked on a journey of eating more plant-based foods. She found changing her diet easy and satisfying, except for mediocre vegan cheese from the supermarket. As she learned to make her own she transformed from visual artist to food alchemist, modifying existing recipes, evolving techniques, and learning how to coax creamy, flavorful cheeses from nuts and seeds, grains and magic.
Over time what she’s created has become more welcoming salon than cheese shop, and she’s expanded her product line to more than 30 items including plant-based charcuterie and the best ranch dressing you’ve ever had. She also stocks various local and artisanal brands of preserves, snacks, and nonalcoholic elixirs.
Donaldson aims to make plant-based eating more accessible through small, curated tastings, cheesemaking classes, and continued collaborations with local restaurants like Bouquet, St. Francis Apizza, and Starlight Doughnut Lab.
All Mad Cheese products are delicious, with most available for tasting before you buy, but don’t sleep on classic mozzarella, Nonna’s Truffle cheese, or a newer item, an Italian sausage that will knock your socks off.
