I have worked in artisan cheese for over 20 years, as monger, affineur, and maker, and have taught cheese making at many levels for the last 10 years. I have sold cheese at Neals Yard Dairy, Zingerman’s, Slow Food Festival, Welbeck Estate, and the Courtyard Dairy. I’ve made cheese at various farmhouse producers across the UK, including as head cheese maker at St James, and made and matured cheese at Vermont’s Jasper Hill Farm. My teaching has ranged from home cheese making workshops to KS3 science lessons, professional classes at the School of Artisan Food and as an associate lecturer with Nottingham Trent University. I am Technical Director of the Academy of Cheese and have contributed to their Level 3 content.

I have experience working with cow, goat, and sheep milk, and have made and aged most styles of cheese from fresh and ripened lactics to Alpine-styles. I have worked in micro-dairies and in facilities at the larger end of artisan production.

My experience teaching has taught me ways to deliver complex concepts in a way that makes them accessible and applicable to everyone. My passion is explaining the fundamental principles of dairy science and seeing cheese makers using them to understand their process.