Graham was very attentive and free with his advice, and it shows his broad cheesemaking experience knowledge. It was a very hands-on course, and this meant greater understanding, but I suppose some is easy to forget unless you go home and put it into practice straight away.
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…