Graham provides a very relaxed atmosphere, even when we are very busy. Loved the hands on as well as the opportunity to ask questions. Then we get to take home all these cheeses that we made ourselves. I cannot wait to get home and start implementing what I have learnt.
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…