Louella Hill has long-loved food. She’s worked in bakeries, restaurants, with caterers, farmers and, most importantly, cheesemakers (in Maine, New York and Italy). She’s participated in coffee harvests, wine stompings, olive pickings, garden plantings, cabbage fermentings, mead making and more. Though she lives in the city, she tries to get down and dirty-a.k.a. play in the dirt--- whenever she can. She dreams of the day everyone in Providence will have heirloom tomatoes growing in their backyards to enjoy alongside locally made artisan cheeses.

Mark Federico is the Big Cheese at Narragansett Creamery—something he was long-destined to be. Growing up in the isles of Paramount Market, his family’s business in New Haven, CT, he’s always been connected to good food.

In 1989, Mark opened Providence Specialty Products. The company now serves as an umbrella for Narragansett Creamery and produces award winning cheeses for wholesale distribution. Mark’s Provida label feta won first place in the May 2007 U.S. Championship Cheese contest. He lives with his wife Pattie who agrees that no meal is complete without a wedge of good Parmesan.

 

Ronald Pozo grew up in Cochabamba, Bolivia where he remembers enjoying fresh cheeses made daily in neighboring villages.

Ronald’s training as an industrial engineer led him to his position as plant manager at Narragansett Creamery. He particularly loves working with people as well as on system design.

His favorite way to eat cheese is in cuñapes, or cheese and yucca turnovers, a traditional Bolivian treat prepared by his wife Leila. Lastly, he’d like to mention that he is also a loyal follower of the Bolivars, Bolivia’s national soccer team.

Mark Federico Jr., a loyal Yankees fan, can’t help but be caught up with the curd. By 14, he was working with his father’s company, Providence Specialty Products. He attended Fordham University where he studied accounting and economics. Luckily, his interest in small business development and economics of the dairy industry brought him back to Narragansett Creamery where he now manages the office in addition to working on new product development.

Mark Jr. schedules milk deliveries and makes sure shipments align with production schedules. His favorite cheese produced at the Creamery is the sun-dried tomato and basil feta—a cheese we’re in the process of developing. He thinks its ‘awesome’ so stay tuned!