Liz, Brisbane

I loved Graham’s energy and the variety of cheeses he gets us to make. He really wedges the information in. I really appreciated all of the ins and outs of making blues and then the ripening and the pressing of the lactics.  I highly recommend this course; it will turbocharge your cheese skills.

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Degree of whey drainage

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How to wax your cheese

Waxing cheese is one of several ways to preserve your cheese while it matures. Other prominent ways of preserving and…

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