Tyler Tripp was discovered by Ihsan Gurdal, owner of Formaggio Kitchen, while running a seafood restaurant and surf shop in Westport, Massachusetts. He migrated to Boston, where he learned the art of being a Cheesemonger in the busiest shop in town. Shortly thereafter, he was named "Chef de Cave" for the famous underground cheese caves below the store. He spent five years personally tending to all of the attributes and temperaments of nearly 500 cheeses from around the globe. He would teach classes about cheese affinage to the public on a weekly basis. Tyler eventually became part of the Management team at Formaggio.
In 2015, Tyler was hired as a Cheese Buyer at Sid Wainer and Son, a food distributor in New Bedford, MA. There, he pioneered a new cheese program, touted "The Great American Cheese Program," sourcing domestic cheeses directly from farms all over the country. In 2016, Tyler was named Cheese Category Manager for the 500 employee company. He leads the staff in cheese education, assists in sales for major accounts, and specializes in procurement. He is always on the receiving dock inspecting every batch of cheese that arrives.
Tyler spends much of his free time visiting farms, making cheese, and helping tend to herd throughout the Northeast. His favorite cheese is Colston Bassett Stilton.