Paul Thomas is a freelance technical consultant, dairy scientist and raw milk cheesemaker. He teaches professional cheesemaking courses at The School of Artisan Food. After graduating with BSc (Hons) Biochemistry from the University of Dundee in 1999, Paul spent several years working as the affineur at IJ Mellis Cheesemonger in Edinburgh.


In 2013, with his wife Hannah Roche, he set up Thimble Cheesemakers, producing two raw milk soft cheeses: Little Anne and Dorothy.


cheese cheese


Paul has worked closely with the technical committee of the Specialist Cheesemakers Association and he has written widely on the science and history of cheesemaking. He is a Fellow of the Institute of Food Science and Technology.


In his consultancy, Paul has helped clients in the UK and internationally with many aspects of dairy science and technology including:

  • Developing new products and recipes
  • Troubleshooting ripening and production problems
  • Dairy Design and equipment
  • Evaluating hygienic quality of milk supply
  • Developing HACCP plans and validation of processes
  • Addressing food safety & hygiene issues
  • Overviewing effectiveness of microbiological sampling plans
  • Risk assessment for specific processes
  • Staff training
  • Preparation of indigenous starter cultures

cheese


Paul teaches several courses from the fully-equipped professional dairy at the School of Artisan Food in Nottinghamshire:

  • Introduction to Cheesemaking (Two-day)
  • Professional Soft & Lactic Cheesemaking (Three day)
  • Dairy Science for Artisan Cheesemakers (One day)
  • Advanced Cheesemaking (Ten-day)


All Images © 2014 Paul Thomas