From scientist to cheesemaker

I'll be the first to admit that my cheesemaking journey started from the wrong end. It's more common for people to come into possession of dairy animals and then look for ways to use up the excess milk — in fact, this has been one of the major purposes of cheese throughout history: to preserve milk. My journey, however, started with a vision to create a soft, delicately textured cheese with flavour reminiscent of hay meadows in all their complexity. A vision and zero goats.

This vision has led me from a career as a laboratory scientist and medical writer to working, breathing, and living among the fields and small villages of East Sussex, and from dealing with international pharmaceutical corporations to developing my own little cheese — known affectionately as The Goatling. I can't put into words the pride I feel holding this little creation in my hands and sharing it with fellow cheese lovers—and I can't wait to share it with you!