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.
Demineralisation of the Curd is Not the Same for All Cheeses
This is the most complex technical blog article I have written. It is an important area of cheese making so…