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Cheese

Liza

By Liza
in eGullet Q&A with Heston Blumenthal

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Liza

Liza

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Thank you for taking part in this Q&A. I recently returned from the American Cheese Society conference where a few chefs contributed their suggestions to artisanal cheesemakers in this country, and reading about your innovations in molecular gastronomy, I'm curious to hear if you are having your cheese needs met, and if you could foresee a collaboratory relationship with a cheesemaker who could 'construct' cheeses to suit your needs.

Liza

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Heston Blumenthal

Heston Blumenthal

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Although we have not really got involved in depth in this area as yet, I am a great fan of Patricia at Le Fromagerie and we have talked about doing various projects together. Although nothing has come to fruition, she is very interested in molecular gastronomy and I am sure that we will do some interesting work on this in the future

Heston Blumenthal

The Fat Duck

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