This is the most intensive course I can remember being involved with, But I liked Graham’s manner, the helpers, the way the course evolved over two days as our skill level increased. It covers a wide range of cheeses and the methods to make those cheeses. It is an excellent grounding if you want to make cheese at home.
Syneresis
This term refers to the process of curd particle contraction and the expulsion of whey (moisture) from the curd. Syneresis…