H er name is Kelly and she's a 27-year-old communications strategist by day and aspiring cook/baker/artisan cheesemaker by night. “I started my blog because I love creating things in my kitchen and I wanted to share stories and recipes of my food with friends and family who weren't close enough to taste the food for themselves. In that time I've gone on to get a Cheese Certificate from Boston University (taught by the awesome Ihsan of Fromaggio Kitchen).”

Cheese? Well, as it turns out, she's kind of obsessed with it. “If I had to pick only one food to live off of for the rest of my life it would be cheese. I've even decided that if I ever get married I want a cake made of stacked wheels of cheese. (I know my mom thinks this is crazy, but I am serious.) Given my somewhat obsessive and probably completely unnatural love I knew it was only time before I wanted to start making cheese.”

This includes driving 46 minutes with the dog, an “ice-packed cooler and cheddar hot dog slices (for his training sessions along the way)...to an idyllic dairy farm of around 18 cows. After a short orientation I went on my way with two gallons of creamy raw milk.” And that's how the ricotta experiments began.

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