Louella Hill has been involved with cheese for half her life.
Her journey started on a sheep farm in Tuscany where she made her first wheel of earthy pecorino fresco. From there, she traveled into the Apennine Mountains and learned several aged cheese styles (Fontina, Asiago) as well as stretched curd techniques (Scarmorza). This was only the beginning. For the next several years, Louella made her way through small creameries and dairies in the U.S. and Mexico, gaining knowledge at each step. In 2007 she co-founded what was once Rhode Island’s only cheese manufacturer (Narragansett Creamery). She then moved to the San Francisco Bay Area where she spent years teaching hands-on cheesemaking classes (known as “The Milk Maid”). She wrote a book (“Kitchen Creamery”). She co-founded the League of Urban Cheesemakers. Finally, she moved to the Shenandoah Valley in Virginia where she lives now. She owns and runs Ballerino Creamery, a micro producer that prides itself on unique flavors, gorgeous grassfed milks and beautiful, natural rinds.
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