This story is part of culture’s 2025 Hot List. Click here to learn more about the selection process and to see the entire list of recipients.
Jake Heller
Cheesemaker at Perrystead Dairy
Cheesemonger at Downtown Cheese Shop
Philadelphia, Pennsylvania
With 14 years in cheese under his belt, Jake Heller has worn many hats, starting behind the counter at family-run shops and eventually stepping into the make room at Philadelphia’s Perrystead Dairy. A passionate advocate for cheese education, he’s earned accolades such as first place at the 2024 Cheesemonger Invitational (pictured above), second at the 2023 Young Cheesemonger of the Year, and a scholarship from the American Cheese Education Foundation. Heller believes cheese is a microcosm of life—full of history, transformation, and community— and is always eager to learn (and eat) more.
Who is your biggest inspiration in the cheese world?
My interest in cheese took off when I discovered the work of the late Pat Polowsky, a cheese scientist and educator. Although I never met Pat personally, I devoured the resources he shared through Cheesescience.org and the Center for Dairy Research. His clear, engaging breakdowns of complex cheese science inspired me to dig deeper and learn more. I’ve heard from others who knew him that Pat was as kind and charismatic as he was brilliant. His passion and creativity lit the way for so many of us. He helped me see that sharing knowledge can be just as important as gaining it.
What was your big “aha” moment?
In 2023, I attended a seminar on coagulants by Trevor Warmedahl, recipient of the 2022 Daphne Zepos Research Award. Trevor spoke about cheese in such poetic, existential terms—how it reflects the cycle of life and death. Then he passed around a dehydrated abomasum. When it landed in my hands, I took a deep whiff and instantly recognized the aroma. I’d smelled it in cheeses before—spicy, leathery, brothy. That moment flipped a switch in my brain. I realized cheese isn’t just a finished product—it’s alive. It’s a collaboration between humans, animals, and microbes. Since then, cheese hasn’t just been food—it’s been philosophy.
What’s Next?
I still feel like I’m in the early stages of ripening—I’ve got plenty of time to mature. I’m relatively new to cheesemaking, and I plan to stick with it and absorb as much knowledge as possible. This industry constantly surprises me with opportunities to travel, play, and grow. My goal is to one day give back to the cheese community that’s given me so much. Whether it’s through teaching, making, or sharing cheese, I want to contribute something joyful and meaningful.
Pair a song with cheese: Listen to the entire cheese pairing playlist on Spotify!
Deer Creek Cheese Rattlesnake + “Rattlesnake” by King Gizzard and the Lizard Wizard
What’s the cheese you’re raving to your friends about right now?
I love the cheeses I make at Perrystead as if they were my children, but Intergalactic holds a special place. It’s a young, zesty, lactic-style cheese made with thistle rennet. The rind is wrinkly and wild, the paste is fluffy and spreadable, and the flavor has notes of artichoke, green olive, and creamy barnyard funk—fun to make and even more fun to eat!
If you weren’t in the cheese industry, what would your career be?
I’d probably work in music. Maybe in a record store, maybe as a roadie or stage crew for local bands. Whether in food or the arts, I’d still want to be surrounded by passionate, creative people doing what they love.
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