I really enjoyed all the aspects of the course; the science (I haven’t absorbed this much information since school!), the show and learn demonstrations, the practical skills….. it makes me feel excited about continuing my cheese journey. I highly recommend doing this course and doing the Simple Cheese and Chabichou prior to the course.
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…
