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.
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,…