Graham facilitates this course beautifully. He knows his cheese, he is very practical, explains technical concepts well and has a great sense of humour. You get this manual full of recipes and notes on each cheese and then we apply it all in a very practical manner. Well worth the two days.
Syneresis
This term refers to the process of curd particle contraction and the expulsion of whey (moisture) from the curd. Syneresis…
