A great two-days. Cheese-making involves a lot of waiting around, but there’s no waiting in this course, with every minute used to explore different aspects of the craft. As someone who has been making cheese for a couple of years (still a novice), I gained a great deal of value from the course, learning things I’d been doing wrong, learning how to do things right and discovering things I never knew. Graham is a good and patient teacher, able to communicate his depth of knowledge
Syneresis
This term refers to the process of curd particle contraction and the expulsion of whey (moisture) from the curd. Syneresis…