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Benita Kasbo
Syrian Cheesemaker and Founder of Kasbo’s Market
Madison, New Jersey
As a Syrian American, Benita Kasbo felt compelled to start her business when she recognized both a personal calling and a gap in the marketplace—Middle Eastern cheeses and products were largely overlooked. During her time at home during the COVID pandemic, she formalized her business operations and began working toward getting her products into specialty stores. In April 2022, her cheese was featured in The New York Times food section. She also participated in Cornell University’s Dairy Runway Program. Most recently, her cheese became the featured menu item at Cafe Zaffri in New York City.
Who is your biggest inspiration in the cheese world?
Hamdi Ulukaya has always been a major inspiration to me. He started as a feta cheesemaker before revolutionizing the yogurt industry with Chobani. Coming from a similar part of the world, we both share cultures that celebrate cheese and other dairy foods. More than his success, I admire how he built a profitable business rooted in social capitalism—prioritizing people, quality, and community impact. He embodies the values I strive to uphold as I grow my own business, proving that success and social good can go hand in hand. I would love to meet him one day.
What was your big “aha” moment?
My big “aha” moment came after presenting at a Counter Culture event in 2024. I walked in, unsure of what to expect, but I left with a profound realization that this industry is incredibly welcoming. Some people already knew who I was, but despite most not knowing me, I immediately felt a sense of belonging. Since then, I’ve built strong relationships within this community, and many have reinforced my observation that Middle Eastern cheeses are underrepresented in the dairy space. Their support has further motivated me to bring these cheeses to the forefront and celebrate the rich dairy traditions of the Middle East.
What’s the biggest challenge you’ve experienced or overcome in this industry?
Initially, my biggest hurdle was the underrepresentation and lack of awareness of Middle Eastern cheeses in the mainstream market. While European cheeses are widely known, Middle Eastern varieties are often overlooked. When I introduced my cheese, many assumed it was for Middle Eastern consumers only, but my goal has always been to reach a broader audience. Educating retailers and consumers about Syrian cheese’s rich history, unique ingredients, and versatility has been both challenging and rewarding. With persistence, storytelling, and support from the community, I’ve gained recognition and brought my cheese into specialty stores and onto menus.
What’s Next?
I’m currently working toward scaling production through a co-packing model that will allow me to bring Syrian cheese to mainstream grocery stores and expand my business. At the same time, I’m continuing my collaboration with Cornell University to explore the feasibility of growing St. Lucie cherry trees in Upstate New York. This could open the door to growing local mahleb, a traditional spice essential to Middle Eastern cheese production. It’s a very exciting project, and I can’t wait to see where it leads. Stay tuned!
Pair a song with cheese: Listen to the entire cheese pairing playlist on Spotify!
Mitica Wooly Wooly with espelette chiles + “Bamboléo” by the Gipsy Kings
What’s the cheese you’re raving to your friends about right now?
I’m been raving about Chaseholm Farm’s Moonlight Chaource. It’s absolutely delicious with a slight tartness that hits the palate just right, and the rind adds a beautiful touch to any cheese board.
If you weren’t in the cheese industry, what would your career be?
I would be an interior designer. I love home decor, architecture, and renovations. I get genuinely excited by paint swatches, floor tiles, and the creative process of transforming a space.
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