" I love cheesemaking—you get to attend to the curds and whey, feel them, notice how they are different or not from the previous batch, participate in the complexity of the microbial processes that unfold before you, inquire into various dimensions of cause and effect.
Its one of those processes, like art, where you can keep seeing how presence matters; reverence in the process inevitably yields a more wonderful cheese.
I hope that love carries all the way through; may the eater experience all that aliveness—the sheer pleasure, the celebration, the love for life. That is my wish."
