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.
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,…
