Artisan Cheese Making Academy Australia
Staff Profile: Henry-Eric Spinnler
Henry has a career spanning over two decades working specifically with the science and and technical issues of cheese.
He has published hundreds of articles on cheese including the major publications Cheese and Cheese flavours and aroma.
He has a PhD in biotechnology, is an expert in biosynthesis of flavours and is a permanent expert in National Agency for Food Safety in France.
Henry is a contributor to the ACMA through the Cheesemaker in Residence program.