I have been making artisan cheese for twentyone years. My wife and I live in Charlotte, Michigan. I have taught in Michigan, North Carolina, Alabama, Iowa, and Minnesota.
I have had training from Glengarry Cheese Company in Canada, and have been guided by Ricki Carol of New England Cheese Making Company for the last fifteen years.
I took a short cheese course from Michigan State University. The last training I had was from Peter Dixon in Pennsylvania on Farmstead Cheese Making.
I am always reading more on cheese making. My library has fifty books on cheese.
I enjoy meeting and teaching people cheese making, and find I usually learn something new in each class I teach.