I absolutely loved this course. It was a good mix of theory and practical. Good level of difficulty for the complete beginner and even things that the experienced cheesemakers picked up on. Thorough notes, over 40 pages. Graham is a great teacher lots of knowledge, patience, and a wonderful sense of humour.
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…
