I thought I would experience more stress/pressure, but it was so well structured that it was all manageable. I am much more confident than I thought I would be upon finishing. Graham was fabulous and his knowledge extensive, he guided us with both precision and a sense of humour. Thank you!
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…