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.
Syneresis
This term refers to the process of curd particle contraction and the expulsion of whey (moisture) from the curd. Syneresis…
