This is a personal contact page, so please feel free to get in touch with me via E-mail.
If you feel that I may be able to help you with any cheesemaking problem or principle then please just call. If I can help I will.
Send me an outline of your query. I'll have a look at it, and if I can answer it I will do so as soon as possible. Failing that I will mail you and let you know just what additional information I need from you.
If your question is purely academic and you are not making or intend to make cheese... please don't waste my time.
If you feel you can contribute to these pages in any way at all I would appreciate your input.
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Italico Cheese (Bel Paese) for Johann |
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Blown Cheese {for Emily} |
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