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.
Why should milk used to make cheese be fresh, clean, and cold?
When making cheese, use milk that is fresh clean and cold. Why should milk used to make cheese be fresh,…
