Gastronomy master’s alum Kimi Ceridon (MET’15) has taken her business, Life Love Cheese, to the next level by opening a storefront in Wakefield, Massachusetts.
A career-changer, Ceridon worked as an engineer before enrolling in her Metropolitan College program, motivated by a desire for a new challenge. “I was very burned out from the tech industry and all I knew was that I wanted to do something different with my life,” she says. “I had spent nearly two decades in engineering and I was burned out on corporate work. I wanted to do something that was a departure from that and try a new field.” The BU MET gastronomy program empowered Ceridon to do just that, and in 2022 she launched Live Love Cheese, selling cheeses at farmer’s markets as well as online.
Now, she’s excited to have a home for her business, which will also offer gourmet sandwiches as well as charcuterie boards, picnic boxes, and alcohol. It will also host workshops and cheese pairings.
“I’m thrilled to share my passion for American artisanal food with the community,” Ceridon says of the opening. “Life Love Cheese is more than just a store; it’s a place to discover new flavors, connect with local producers, and celebrate the best of American food.”
In addition to being an alum of BU MET’s gastronomy program, Ceridon earned her Culinary Arts Certificate at BU MET. And not only did she earn her Certificate in Cheese Studies at BU, she’s now an instructor in the program.
“I wanted to crack the program open and collaborate with the broader cheese community in a big way,” she tells cheese magazine culture. “We’ve had guest speakers, including a panel with Kyra James, Agela Abdullah, and Emi Lee on diversity and inclusion in the cheese industry; Heather Paxson from MIT spoke about her research with artisanal cheesemakers, Liz Thorpe, Emilia D’Albero, and Ryan Randell hosted a panel on the role of cheesemonger, and we visited four Vermont cheesemakers during a two-day field trip.”
Read more at MassLive.