This course is very intense. I particularly like the learning process, the end product and the feeling of satisfaction when I took all those cheese home on Sunday. With a lot fitted into a short time. Graham notes emphasise step by step the cheesemaking process for each cheese. I can take this home to start making my own cheese with confidence. Graham is very patient with everyone’s questions.
Demineralisation of the Curd is Not the Same for All Cheeses
This is the most complex technical blog article I have written. It is an important area of cheese making so…