“I didn't realise this type of cheese making was so easy. I have made cheese before, Haloumi and Mozzarella which can be used immediately but I have never thought about making aged cheese before. Elizabeth, the teacher makes it look so easy and we were shown how to make all three cheeses concurrently. All three need to be aged but we were also shown how to store them for the aging process. It was well worth doing this class and following on with the Fermented Foods class Elizabeth also holds.”
