Ledger / Contact
Contact
One address, read by the person who makes the cheese.
One address, read by the person who makes the cheese.
Write to us
Email: [email protected]
Useful things to send: a make that did not behave, a parameter you think we have wrong, a correction to a record, or a family you would like to see covered. Please include your set temperature, cut size, pH at drain and salt, if you have them — without those we can only guess.
What we cannot help with
We are home cheesemakers, not food-safety professionals. We cannot tell you whether a specific wheel in your cave is safe to eat, and we will not try. Anything with visible mould that is not the intended rind, a smell of vinegar or ammonia, or a slimy surface should be discarded. See our disclaimer on the Terms page.
This page was last updated on 2026-09-18. Questions about it go to [email protected].