This course demystified a lot of things I thought about cheesemaking. It has gone a long way toward helping me improve and troubleshoot my cheesemaking at home. Graham is an amazing teacher, and his team is all so knowledgeable.
Demineralisation of the Curd is Not the Same for All Cheeses
This is the most complex technical blog article I have written. It is an important area of cheese making so…