There is no time wasted on this course. Just too much to do. We had barely eaten morning tea, and the cheese was waiting for us to take it to the next step. But it is extremely well organised. Graham freely shares his immense knowledge. I would recommend this course to anyone interested in how cheese is made. It is truly inspirational
Syneresis
This term refers to the process of curd particle contraction and the expulsion of whey (moisture) from the curd. Syneresis…
