This course is hands-on and intensive. The class had different abilities which I thought might be intimidating, not at all, we all meshed in together to keep a constant pace. It was interesting how some of the more experienced cheesemakers were able to contribute to the class which was very interesting and helpful.
Can you use homogenised milk to make cheese?
Background Homogenisation of milk has been around since its invention by Auguste Gaulin in the very early 1900s We all…
