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Cheesemaking course, Hartpury College
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Remember to wash your hands
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Junket (failed cheese)
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After starter culture
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Cheese creation tub
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Fatty acids
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Dairy thermometers in sterilising solition
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Burco water boiler
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Cheese press weights and some soft cheese
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Cheese press
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Curds and whey after rennet
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First cheddaring
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Acid testing
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Second cheddaring
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Keeping curds warm
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Cut curds ready for salting
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Smaller cut curds in cheese mould and cloth
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Cheese in mould ready for pressing
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My cheese
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Cheeses ready for pressing
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Cheeses in the press
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My cheese has arrived!
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Goats milk cheddar
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My cheese
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Goats milk cheddar truckle
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My cheese truckle