A physicist turned cheesemaker shares a journey of passion and perseverance. After leaving academia, he traveled extensively to learn about Indian cuisine and mastered cheesemaking in Italy and France. This talk explores how cheese connects cultures and traditions, contrasting mass-produced cheeses with indigenous varieties like bandel and chhurpi. Through personal anecdotes, the speaker inspires audiences to pursue their dreams fearlessly, using cheese as a metaphor for life's richness and complexity. The narrative weaves together stories of travel, cultural connections, and the art of cheesemaking. Chef Dr. Aditya Raghavan has worn several hats: an executive chef of a boutique hotel, a cheese making consultant, a food writer, and of course, a scientist. He received his PhD in Physics in 2009 but left academia in 2013, pursuing has passion for food. After spending a summer on a sheep dairy farm in Canada, he returned to India in 2013 and started working as a cheese and dairy consultant. In the span of 12 years, traveling around the country, frequent trips back to Canada, as well as cheese making journeys in Europe, he has raised his profile as a respected chef and cheese maker in the country. This talk was given at a TEDx event using the TED conference format but independently organized by a local community. Learn more at https://www.ted.com/tedx