I really enjoyed the two days. I learnt the names and techniques that you cannot get from books and YouTube. I have made cheese previously but after being shown by Graham I now feel much more confident in my own cheesemaking ability. The key, I think is to have that understanding of the variables through the whole process, to discuss these in the context of each cheese that we made. I understand what is important to get right and what not to stress about. Highly recommended weekend that will improve your cheesemaking skills immeasurably.
Why should milk used to make cheese be fresh, clean, and cold?
When making cheese, use milk that is fresh clean and cold. Why should milk used to make cheese be fresh,…
