MALT Cheese exists to revolutionize industrial cheese production, starting with partners who are ready to move beyond the limitations of traditional vat coagulation. The OptiCurdTM System is the culmination of decades of hands-on cheesemaking and process innovation, designed to deliver both immediate performance gains and long-term strategic advantage.
Founder Story
Miguel Angel Leal Toriello, founder of MALT Cheese and inventor of the OptiCurd System, has spent a lifetime at the intersection of artisan tradition and industrial scale. His journey began in Tecaltitlán, Jalisco, Mexico, where his grandmother sold homemade cheeses and instilled in him a deep respect for quality and craft.
From artisan roots to industry leadership
After moving to the United States, Miguel saw the potential to bring authentic Mexican cheeses to a much wider audience. He built his first major company from modest beginnings into a household name, helping define the Mexican cheese category for millions of consumers.
Master of the craft
Over the years, Miguel studied every aspect of cheesemaking—from milk sourcing and formulation to process design and automation—bridging the gap between traditional methods and modern industrial requirements. OptiCurd reflects this expertise, transforming a critical step in cheesemaking to unlock yield, consistency, and scalability that were previously out of reach.
Driven by innovation
Miguel’s patent-pending system and method for producing cheese emerged from a relentless drive to improve efficiency without sacrificing authentic flavor or texture. His work and philosophy are captured in his book, “The House that Cheese Built,” which chronicles his unusual path through the dairy industry.
