I would highly recommend this course to anyone out there interested in cheese. Learn the ancient art of cheesemaking. It’s really busy and you learn so much. Great price and great variety of cheese made and the interaction with other course attendees was great. Also enjoyed talking with your guest speaker (Pam) who has been out there making 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…
