The course was full on for two days. Very friendly and Graham knows his stuff
Demineralisation of the Curd is Not the Same for All Cheeses
This is the most complex technical blog article I have written. It is an important area of cheese making so…
Graham, Perth
How much starter culture should you add to each cheese?
The volume of cultures that you add to your cheesemaking milk varies with different cheeses. See the three specifications from…
Controlling Acid Development in Cheese
Acidity in cheese provides a pleasant flavour, but the cheesemaker should control acid development during the cheesemaking process. Different cheeses…