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My passion for cheesemaking started on a sheep farm in Tuscany where I spent each day milking sheep, haying fields and making Pecorino. Since then, I’ve apprenticed with small-scale cheesemakers in Europe, Mexico and throughout New England. I am the co-founder of Rhode Island's Narragansett Creamery and known locally as The San Francisco Milk Maid. My favorite part of cheesemaking is the soft, sweet smell of a milk vat.