This was certainly an intensive course, but very professionally run and highly productive. I read the notes prior to the course, but was surprised at the quality of the delivery and the cheeses we made. The other participants, the helpers and the catering all made for a very enjoyable weekend. This course is highly recommended.
Can you use homogenised milk to make cheese?
Background Homogenisation of milk has been around since its invention by Auguste Gaulin in the very early 1900s We all…
