Graham provides a great introduction to cheesemaking. He is very helpful. We had an amazing morning tea and lunch. Great atmosphere. Great balance between learning a number of cheeses and the theory with added opportunities to ask lots of questions. This is exactly the course I was looking for.
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…