A simple yet well-appointed neighborhood cheese shop in the heart of Brooklyn’s Prospect Heights. Sounds just about right. But make that cheese vegan and it becomes a movement. Riverdel Cheese is the creation of Michaela Grob, a corporate world convert who loves animals, listened to her heart and looked for another way.

Overseeing 350 employees, 20 offices and traveling 80% of the year left Michaela feeling empty, a job she once loved was no longer bringing her happiness. Her entrepreneurial minded boss had unknowingly sparked a fire within her and even though she wanted to make a change she resisted jumping ship. Instead, she took a methodical path to finding her professional joy. She knew herself too well to throw caution to the wind, she needed a well laid out plan. Michaela took her time, planning for about a year about what she would do and how she would skillfully make her transition.

She got her ducks in a row and created her business plan. Her idea to become a shopkeeper was inspired by Miyoko Schinner’s vegan cheese cookbook and the realization the no one in New York City was offering a wide variety of vegan cheeses and fine foods. She knew that starting a business was a risk and all the planning in the world couldn’t take that away but she kept listening to a voice deep inside to keep moving her vision forward.

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