This is the second time doing this course, about 10 years apart. Absolutely fantastic course. The resource material, 65 pages were well written, I still learnt new things. Graham’s style of teaching is great, he interacts with everyone. His knowledge of all things cheese is excellent. I would highly recommend this course to anyone wanting to make know more about or start making cheese.
Syneresis
This term refers to the process of curd particle contraction and the expulsion of whey (moisture) from the curd. Syneresis…
