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.
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…
