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.
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…
