Seems like it’s done… but not really 😄 ⏳ Now comes the hardest part — waiting 2–3 months and it’ll be semi-cured. 3–6 months — more developed, deeper flavor. ☝️And if I’m patient enough… 6–12 months — a completely different cheese. 🎬 Recorded detailed courses in different languages. ✅ Suitable for : Artisans with 100–600 L 🥛 Home 🏡 cheesemakers 5–50 L You can study from anywhere on the planet 🌎 Each course includes: 📹 video photos text 📄 technical sheet ⏳ available with flexible access pe