Profile

To do this I try using milk from different breeds of cows and mixing them together to see what happens. This is a natural way of making more cheese and will help  cheese-makers make more money. It is very interesting  because what I found will have a direct impact on the industry and people, in a few years you could be eating cheese made using the method I am creating now! Also, I believe the best food is made naturally and with this new method I am showing you don’t need to add lots of artificial substances to make more or cheaper food (You won’t find horse meat in my cheese) !

I love this job because it’s never boring. I am not always in a office or  lab and spend in fact quit a lot of time in wellies going to farms to pick up milk (it is quite a physical job).  Making cheese is very rewarding when you finish your day by putting 20 kg of cheese in the fridge plus getting free cheese for me and my friends is cool. Working in the lab is a bit repetitive but it gives you a real kick when you discover something nobody else knows. I also meet a lot of new people all the time ( farmers, cheese-makers, scientists, students…) and enjoy sharing what I know. Finally, I also spent some time in front of the computer writing reports and learning more about cheese,which I found very nice and relaxing after everything else.