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.
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…
