The cheesemaker


I’m a long-time cheese lover and trained pathologist, microbiologist, and polymer chemist, I’m fascinated by the chemistry and microbiology of cheese and in awe of the artistry and sheer variety of cheese that exist. My husband was English and we spent many years traveling around England and other parts of Europe, where I developed a passion for soft cheeses, especially the artisan camembert cheese of Normandy and Burgundy. I have been fortunate enough to have trained in cheesemaking with Ivan Larcher at Sterling College and Jasper Hill Farms in Vermont, at the School for Artisan Food in Derbyshire, UK, with Neville McNaughton at the Ohio Cheese Guild Course, with Dave Potter at Marin College in California, and in cheese appreciation at the Cheese Bootcamp at Marray’s in New York City.