Kimchi is delicious with cheese. 
Now we just need to find the cheese that goes beyond what we've sprinkled on our dakgalbi. 
Do you have an insider perspective on Korean artisanal cheese?
Can recommend cheesemakers for us to feature?
Or have a Korean cheese you love?

We're looking for specialist-partners to join The Geography of Cheese Knowledge Base and help teach the world about artisanal cheese production.

It's a big world with lots to cover. We're happy to discuss possible compensation for your efforts, but will be most excited about people looking to partner. 

Contact us HERE with any and all of your ideas or suggestions.

We'll get back to you as soon as possible with more ideas for documenting the world of Korean cheese.