Based in Salzburg, Austria, Magdalena Gruber is a qualified Cheese Master and Certified Cheese Sommelier whose career spans cheesemaking, dairy technology, and hospitality. Her journey began in 2015 at HLW-MultiAugustinum in St. Margarethen, where she first trained as a Cheese Sommelier and advanced to the National Finals of the Certified Cheese Experts.

From 2021 to 2023, Magdalena completed an apprenticeship as a Dairy Technologist, gaining in-depth knowledge of milk production and cheesemaking processes. During this period, she furthered her sensory and technical expertise through professional sommelier certification. In 2023, she achieved her Cheese Master qualification with Distinction, a defining milestone in her career. The following year, she broadened her practical experience by working on a cattle farm in Canada, strengthening her connection to dairy farming and raw milk production.

Since late 2024, Magdalena has combined work in cheese production and hospitality, contributing to cheesemaking, kitchen operations, pastry, and cheese service.

Her long-term goal is to establish and run her own cheese dairy, uniting her technical skill, creativity, and passion for artisan production.