I particularly like the scientific approach to explanations of cheesemaking theory. There is so much to learn, steps to each cheese, but your comprehensive manual and your interaction with the class helps with the learning. I recommend this course so highly. It is a rare opportunity to gain an in-depth practical and theoretical understanding of the craft of cheesemaking.
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…