I have tested moisture in cheese and learned how to make queso fresco. I have been making cheese SO wrong it is embaressing, but that is why I am here so no time to beat myself up! 2 Days of milk chemistry and sanitation in cheesemaking so now my head is really in overload but I am also feeling highly educated Can't wait to go home and conquer Camembert
...and with sanitation training, we can all breathe a little easier when we come to your house for cheese and crackers!
ReplyDeleteNice hat.
ReplyDelete