The course offers a wealth of information, and Graham takes time to explain the detail needed at each step. From beginners to experienced cheesemakers, everyone learnt something new or plenty of new things in my case and I have made cheese previously. My cheesemaking skills have improved and my knowledge expanded. Ready to take on all these new cheeses. The guests add some direction with their experience and their cheese journey, and they also provide individual instruction.
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…