Cheese making may have originated from nomadic herdsmen who stored milk in vessels made from sheep and goats stomachs. Because their stomach linings contain a mix of lactic acid, bacteria as milk contaminants and rennet, the milk would ferment and coagulate. A product reminiscent of yogurt would have been produced, which through gentle agitation and the separation of curds from whey would of resulted in the production of cheese.
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Haloumi and Camembert Making Workshop