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Key Takeaways Bartlett’s work as a chef within the farm-to-table movement inspired her queso brand.
She built the business in Napa Valley, starting with small batches and plenty of experimentation.
Now, Legit Queso averages $3,200 monthly and is on track to end 2026 with six-figure revenue.
This Q&A features Kiersten Bartlett, 57, of Napa Valley, California. Bartlett worked as a professional chef with a background in farm-to-table cooking before starting her business, Legit Queso. Legit Queso sells queso crafted with whole ingredients and no preservatives. Responses have been edited for length and clarity.
Image Credit: Legit Queso. Kiersten Bartlett.
When did you start your business, and where did you find the inspiration for it?
When I dove into the farm-to-table movement and spent time at the Culinary Institute of America in Napa Valley, my standards for the food I cooked and bought expanded. Queso has been one of my favorite dips since childhood. But, like many people, my cheese dip experience was always limited to the classic Velveeta and Rotel combo. For years, that was the only style of queso I knew.
Then, in 2018, I began working on the Legit Queso brand to bring high-quality, chef-crafted cheese dip directly to consumers. We started making small batches, putting the absolute best ingredients into every container. A few years later, in 2025, I truly brought the business to life in Napa Valley. Legit Queso combines better-for-you ingredients with wildly fun, sustainable packaging that captures our brand’s loud personality.
Image Credit: Legit Queso
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