Graham’s experience at cheesemaking shone through. His background in cheesemaking meant that he could explain the ‘why’ behind our cheesemaking experiences. We had experienced cheesemakers and beginners. We all learnt of each other. On day 2 he provided a foundation and encouraged us to think about the cheesemaking process and why these different things were happening so we could master our own cheesemaking at home. Exceptional course, thanks so much
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…