Meet the Team
Adam Moskowitz
Adam’s first memory of eating cheese was folding kraft singles into tiny tiny squares and eating it piece by piece. His earliest memory of eating good cheese was smelling Gruyere and being like, “yuck, it smells like feet.” Then his Dad put some melted Gruyere on a bagel and Adam was hooked instantly.
His first memory working with cheese was trying to help the warehousemen in Larkin Cold Storage palletize floor loads of parmigiana reggiano and provolone and almost getting crushed by the weight of the cheese. (he was 7 at the time) His first real foray into the business world of cheese was after he graduated from GWU in 1996. His Dad gave him a job at Larkin Cold Storage and he showed up to work in a suit and tie. His father laughed at him, told him “go home and change into jeans” and get to work in the warehouse. Adam lasted 9 months, high tailed it to the corporate world and spent the next decade tussling and toiling on the Internet. For example, he worked at Yahoo when people still thought it was a chocolate drink. At the age of 30, Adam decided to leave the internet business to become a rapper and spent two years writing and performing music while training to be an actor.
Alas, at the age of 32 he realized he was not going to be the next Eminem and was feeling quite lost and deflated. He even contemplated going into his fathers business but that was in the process of being sold so that wasn’t an option. On a lark, he started working as cheesemonger in the Essex Food Market to honor his family and learn more about cheese. Six months into that gig the deal his father was trying to close fell through and his Dad asked him if he wanted to buy Larkin. In 2008 we launched EuroLarkin. In 2009 we launched Columbia Cheese Inc. In 2010 Adam started the Cheesemonger Invitational.
Today Adam owns and operates Larkin Realty, Larkin Cold Storage, Cheesemonger Invitational and Columbia Cheese. Said simply, Adam truly loves cheese and lives Maker to Monger.
Jonathan Richardson
Jonathan is the National Sales Manager for Maker to Monger. He has spent over 20 years in the business of artisan cheese as a cheesemonger and salesperson.
Jonathan lives with his two sons in Oak Park, Illinois.
Doug Jacknick
Doug has been working with food for almost two decades now, in both restaurants and cheese shops across the country. In 2010, he graduated from Johnson & Wales University with a degree in Culinary Arts. His passion for all things cheese first began while helping to oversee the cheese course at Frasca Food & Wine in Boulder, CO. Since then, he’s been on the counter as a cheesemonger at Fairfield & Greenwich Cheese Company and as well as multiple Whole Foods Market locations. For the past six years Doug has worked in sales for multiple companies, beginning with Arethusa Farm Dairy. He currently serves as the East Coast Sales Manager for Columbia Cheese, preaching the gospel of mountain cheeses to all that will listen. In 2016, he attained his Certified Cheese Professional certification from the ACS. When he’s not out on the road traveling for work, he enjoys hanging out at local breweries, smoking various meats, and attending as many Met games as one can emotionally take.
Melissa Finch
Melissa's love of specialty food started 14 years ago at a coffee tasting comparing Robusta beans and Arabica beans. Since that fateful day in Dallas, Texas, Melissa began her pursuit of the best products the food world has to offer. Her passion for all things artisanal landed her at Whole Foods Market in Midtown Manhattan. Working in the Specialty Department at Whole Foods, Melissa discovered the array of local and artisanal producers of chocolate, coffee, beer, and cheese. After five years of working in several New York Whole Foods locations, Melissa moved up to the position of Team Leader of the Specialty Department at the Tribeca location, and with her new artisan expertise, she was ready to take her career to the next level. In 2018, she joined the team at Columbia Cheese, where her main roles include inventory and order management. When she is not at Larkin Cold Storage she is frequenting coffee shops and looking for the best croissant.