all the makings of
'Our perceived world is structured by the plurality of overlapping perspectives within which different aspects are somehow seen together, as aspects of just one world' – Merleau-Ponty
January 9, 2014
Cheese glorious Cheese
Professional Cheesemaking Fundamentals course at The School of Artisan Food.
During the four days we explored the chemistry and microbiology of cheesemaking, and investigated the components of milk and its composition. We also looked at the role of starters and rennets and examined and methods of production for soft, hard and lactic cheese.
all the makings of 