Miyoko Schinner is the fearless CEO/founder of Miyoko’s, a food brand combining culinary traditions with food technology to revolutionize dairy by making cheese and butter without cows. Through an innovative proprietary process that merges food science with old-world creamery methods, Schinner has successfully scaled the production of fermented cheese and cultured butter made from plants to a level that will make an impact on the looming food and environmental crisis. Under Schinner’s visionary leadership, Miyoko’s has become the fastest growing natural cheese brand in the U.S. and has replaced animal-dairy products on the shelves of more than 10,000 retailers nationwide including Target, Trader Joe’s, Whole Foods, Kroger,and Safeway.
The pioneer of the plant-based cheese revolution, Schinner is a passionate culinarian, formerrestaurateur, best-selling author of five cookbooks, including the bestsellingThe HomemadeVegan Pantry(Ten Speed Press, 2015), co-host of the national PBS cooking showVeganMashup, and a founding board member of the Plant Based Foods Association.Schinner also co-founded Rancho Compasión, a farmed animal sanctuary in northern California that provides a home to over 70 farm animals. She starts each day feeding her herd of cows, goats, pigs, sheep, turkeys, chickens, and ducks, which she considers her daily meditation. She lives with her husband and has 3 grown children, 2 dogs, and 2 cats.