Every time I go to one of Graham’s courses, I want to test myself and try all of these new techniques. This course is not for the faint-hearted; it goes up another level from Intensive Cheesemaking 1. I am now looking to age the cheeses that we made.
How much starter culture should you add to each cheese?
The volume of cultures that you add to your cheesemaking milk varies with different cheeses. See the three specifications from…
