Chef finds new career in Cheese Making
“Dean has always chased extreme flavours; the punchy Stiltons and rich Brie de Meaux always his go-to cheeses. But recently, he is finding his palate is favouring the subtler flavours, such as those of an Old Roan Wensleydale or Pecorino Dolce. It was the Old Roan that Dean discovered on his recent Academy of Cheese Level One course with Academy Training Partner, Patrick McGuigan.”
