Sally, Sydney

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.

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Degree of whey drainage

Just prior to hooping curds, the curds are in the ‘curds and whey’. There are two distinct situations in the…

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