There is so much more to know about cheese!
James knows his cheese. He doesn’t see cheese as a dairy product to pair with crackers or meat; rather, he sees cheese as a science and an art. His background in chemistry, organic synthetic chemistry, as well as biochemistry have given him an excellent understanding of the processes involved in cheese manufacturing. He has also worked in the food production and retail industry which has given him extensive knowledge on good cheeses and how to use and store cheese.