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
Syneresis
This term refers to the process of curd particle contraction and the expulsion of whey (moisture) from the curd. Syneresis…
