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.
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…
