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.
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…