Milk is the foundation for all of cheesemaking, so understanding this complex substance, as well as knowing how to make the best choices for your cheese creations, is crucial. In this special Bonus Class, we’ll take a deep dive into this amazing dairy product. Taught by our own Certified Cheese Professional, Kelly Liebrock, this class is about one hour long and you will have unlimited access to it so you can re-watch as needed. Kelly will cover many aspects including difference among species, the components in milk, factors that impact milk from processing to seasonal changes and even how the animals are cared for. And of course, we’ll discuss the pros and cons of using raw vs pasteurized milk in your own cheesemaking.
