After graduating with a degree from the University of Dundee in Biochemistry, Paul Thomas spent several years working as an affineur and farmhouse and artisan cheese maker before becoming a freelance technical adviser and cheesemaking instructor. He provides support on dairy technology, hygiene, best practice, product development, troubleshooting faults and non-conformity management to businesses both small and large, in the UK and Internationally.
Paul was a co-author of the European Guide for Good Hygiene Practices in the Production of Artisanal Cheese and Dairy Products, published by the European Commission in 2017. He has also delivered training courses for food enforcement officers on behalf of the Food Standard Agency/Food Standards Scotland. Paul sits on the Technical Committee of the Specialist Cheesemakers Association in the UK and is a member of the Farmhouse and Artisan Cheese & Dairy Producers European Network (FACE Network) Hygiene Group. He is also a Fellow of the Institute of Food Science & Technology.
A Director of the Academy of Cheese, Paul is committed to popularising the subject of cheesemaking to the public. He project managed the development of the standards, learning outcomes and the method of assessment for the four-level programme of learning as well as writing course material.
His first book, Home-Made Cheese was published by Lorenz books in 2016 while his Edinburgh Science Festival show 'Cheeseology', has become a regular feature of the festival programme.
Paul works extensively within the UK and further afield, having provided support to cheesemakers and dairy businesses in Russia, Sweden, Germany, Ireland, Canada, USA, Australia, New Zealand, Israel and Thailand.