Intensive Cheesemaking 1 exceeded my expectations. As the name suggests, it was definitely intensive. It is not a course if you want to have a last weekend and it’s not for the faint-hearted. Graham makes you work hard. But the reward is to take home an esky full of marvellous cheeses.
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…
