The course was phenomenal. Sometimes there are a lot of instructions to remember. Now I’ve gone from making my first ricotta at home last weekend to feeling confident to make chabichou, quark, make and age my brie and Cheddar and create the streeeeeeeetchiest mozzarella. Thanks Graham!
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,…
