BubblesAndRainbows

Ooh, this is so fun!

What makes up the majority of your day-to-day work?

How difficult is the processing of becoming certified to work as a locksmith?

Where does the actual cheesy flavour come from in cow-based cheese? And if the flavour is not casein molecule derived, what options do you have in terms of replicating the taste of dairy in your cheese?

Also, how does dairy cheese melt?

(I am so excited about your product, and hope you’ll come to Canada in the future!)