Due to my passion for cheese making and 44 years of experience, I’m offering:
- Consulting, training and production control for artisanal milk products, such as cheese, yogurt, ricotta and other by-products cow/buffalo/goat/sheep/camel milk
- Innovative small scaled and individual cheese concepts – which have been set into practice in countries like China, India, Romania and others
- Special cheese presentations/locations/events, such as Mozza Bar, Cheese on Stage in restaurants, etc.
- Innovative milk products, such as Crema di bufala (a highly effective yogurt), Ricotta mousse, etc.
- Smart packaging and presentation ideas
- Slow Food School gardens and smart linkages to School Kitchen Projects