Thank you Graham, for such an extensive, informative and practical course. I would recommend this course to anyone aspiring and experienced cheesemakers. We made lots of cheese over the two days but came away with so much confidence and aspirations. This course has loads of hands-on and detailed explanations. Personally, I will be making much better cheeses now.
Syneresis
This term refers to the process of curd particle contraction and the expulsion of whey (moisture) from the curd. Syneresis…
