This course is more comprehensive than you think. Pre-learning, a book sized set of notes. The course provides a foundation for your cheesemaking, both experienced and novices. Its very hands on and lots of advice passed on. I highly recommend to others. Graham is very knowledgeable and experienced
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…
