This intensive cheesemaking course is properly worded. It is busy. But has lots of support with notes and helpers. It suits anyone wanting to make cheese but also understand what is needed to make small batch high quality cheese. Grahams method of teaching incorporates great know how from decades working in the cheese industry. I highly recommend attending. I am coming back for cheesemaking 2
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,…