Matt Cedro

Matt is a native of Murrysville, Pennsylvania. After earning his culinary degree from Indiana University of Pennsylvania's Culinary Arts program, he worked at some of Pittsburgh's finest resturants. From senior saucier to executive chef, Matt was able to grow his culinary and management skills.

In 2003, Matt moved to Garrett County, Maryland. Eager for a new path, he becam FireFly's first cheese apprentice. Working closely with Pablo Solanet, Matt fell in love with artisan cheese making.

In 2008, Matt completed his Professional Certificate of Artisan Cheese Making at the Vermont Institute for Artisan Cheese and he took the lead role in the FireFly creamery.

Matt now serves as FireFly's Head Cheese Maker and Plant Manager. His inspiration has been behind FireFly's newest products: our line of larger-format, longer ripened goat's milk cheeses Cabra LaMancha, Bella Vita, and Black & Blue. Matt and his wife Andrea Cedro and their two daughters have a home in Accident, Maryland.

Contact Matt at matt@fireflyfarms.us.