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.
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…
