The Aniata Staff

Sales & Service


Jonathan McDowell, ACS CCP – A San Diego native with deep roots in the Midwest, Jon joined The Aniata Cheese Company in 2013 after spending several years at Whole Foods Market as a cheese buyer. Having a background and interest in Cultural Sociology & Social Movements, the current Artisan Cheese Movement became the linchpin for his interest. In 2012  he completed a short course in Dairy Science at the University of Wisconsin Madison – later earning his Certified Cheese Professional accreditation through the American Cheese Society – a part of the inaugural class.


Caroline Mackin, Inside Sales – Caroline joined the Aniata team following several years working as a cheesemonger – first at Pastoral Artisan Cheese in Chicago, where she went on to manage the company’s Lakeview location, and more recently at Venissimo in San Diego, where she hosted Chef Dinners and taught Cheese & Wine classes. Hailing from Vermont, she has a deep interest in the evolution of dairying in the United States, and in the progress of American Farmstead cheesemaking.

Aniata Warehouse


Working behind the scenes, these are the folks that make sure incoming products are checked and properly stored.  They make sure orders are picked and delivered correctly.



We have always placed a premium on the delivery experience.  So much can go wrong in the last mile—or few feet—of an artisan food’s journey to a retailer or restaurant.  Our drivers have a combined 50 years of experience of delivery and customer interaction.

Wayne Thornhill, Jeff Kudo