Paul Thomas FIFST
Dairy Consultancy & Training
Telephone: +44 (0) 7905 688 933
Acidity Monitoring during Cheese Production (2013) Specialist Cheesemakers Association-Technical Committee Guidance Document
The Anti-Microbial Components of Milk: Lactoperoxidase and Associated Systems (2014) International Food Safety News/World Food Regulation Review Vol. 24 No.1: p28-31
An investigation into the source of Coagulase-Positive Staphylococci growing during the production of raw milk cheese (2014) Specialist Cheesemakers Association Newsletter, September
In Search of the Real British Cheese (Sept 2012) Specialist Cheesemakers Association Newsletter
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.
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.
I n h i s c o n s u l t a n c y , P a u l h a s h e l p e d c l i e n t s i n t h e U K a n d i n t e r n a t i o n a l l y w i t h m a n y a s p e c t s o f d a i r y s c i e n c e a n d t e c h n o l o g y i n c l u d i n g :