I highly recommend this course as a follow on from the Intensive Course 1. It is ideal for the serious home cheesemaker—such a large variety of cheeses and techniques. Learnt a lot from both courses that I can implement at home, and it will make a big difference to my cheeses.
Can you use homogenised milk to make cheese?
Background Homogenisation of milk has been around since its invention by Auguste Gaulin in the very early 1900s We all…
