This course has been absolutely wonderful. I’ve loved watching all of the cheeses become their own style and cannot wait to start making cheese at home. Learning about the options we have to make our cheese unique exceeded my expectations. All the explanations are easy to understand. Thanks Graham!
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…