Two Year 13 students visited a local cheese factory last week to learn how beneficial micro-organisms are used in the food industry as part of their Level 3 Food and Nutrition Course. They saw the cheese being made, tasted the various stages and saw the cheese maturing in the cold store. The owner Leonie was extremely generous with her time and knowledge of what became clear is a craft which requires knowledge on the science involved as well as an awareness of the seasons, animal grazing and climate.
