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.
Why should milk used to make cheese be fresh, clean, and cold?
When making cheese, use milk that is fresh clean and cold. Why should milk used to make cheese be fresh,…