My obsession with cheesemaking started on a sheep farm in Italy 15 years ago where I spent each day milking sheep, haying fields and making Pecorino. After several more apprenticeships in Europe, Mexico and New England, I co-founded Narragansett Creamery in Rhode Island and, later, The San Francisco Milk Maid. My home cheesemaking book, Kitchen Creamery, is filled with a contagious love for home dairy fermentation. Follow my milky way on Instagram: @sfmilkmaid.
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