There are many gourmet home cheese makers from all over the world who enjoy creating their own homemade cheeses. Britt is already an accomplished homebrewer and a winemaker. He entered the hobby of home cheese making and makes a fine Blue cheese as well as Camembert/Brie and Ricotta.
Steve:
This cheese is insane good. Made a year ago and cellared. It's a Swiss style that really took a long time to come into it's prime but is incredible now. Does not taste like a Swiss...you'd guess it was some weird small batch French style aged in a cave.
Britt A. Bunyard
Publisher & Editor in Chief, Fungi Magazine
TheCheeseMaker.com
11611 N. Grace Ct.
Mequon, WI 53092 414-745-5483 phone/text
