Graham is the consummate teacher. He is also a well known expert in cheesemaking, but his genius is in communicating the essentials and the critical elements to those of us starting this cheesemaking journey. The course exceeded my expectations considerably, I enjoyed the rigour and scientific processes of cheesemaking. I also enjoyed the variety and the sense that I am only starting in the foothills of a great journey into cheese
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…