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!
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…