I liked the faster pace, and it was right up my alley. The brain did start to melt a little by 2.30 on the first day, but the revision on day 2 helps a bit with that. This course is a must for the home cheesemaker looking to refine their skills to take their cheeses to the next level.
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…
