Having graduated with a degree in Biochemistry in 1999, Paul Thomas worked in the cheese industry for over a decade before becoming a dairy technologist and food safety adviser to dairy businesses across the world.
Paul has taught cheesemaking courses at the School of Artisan Food and at River Cottage, among many other highly regarded training centres. His first book, Home-Made Cheese, was published by Lorenz Books in 2016.
Paul was also on the writing team that prepared the European Guide to Good Hygiene Practices in the Production of Artisanal Cheese and Dairy Products, a guide endorsed by the European Commission and published within the official journal of the EU.
Paul is a consultant for the Guild of Fine Foods, and writes their DeliHelp column. His research into charcuterie began when he started to make his own cured meats while working as a cheesemaker on a farm in the south of England. He is one of the judges in the upcoming British Charcuterie Live Awards 2020.
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