A lot of information and practical experience, which, though was tiring was easily retained. This was the result great presentation and heavy hands-on engagement. This course is a wonderful introduction to cheesemaking, an experience that has given me confidence to transfer skills learnt to a home, independent context
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…
