Sold by: School of Artisan Food
Unit: 1
This specialist three-day course sets out to expand the technical knowledge of those involved in the commercial production of all types of rennet and lactic set soft cheeses.
Tue 5 - Thu 7 May 2015
Please click on the link bellow to book this course
http://www.schoolofartisanfood.org/coursedetail.aspx?ID=204