Essential Principles and Practices of Cheesemaking
Tuesday, March 14, 2017 (All day) to Saturday, March 18, 2017 (All day)
This five-day training is a practical and comprehensive technical guide to cheese technology and the principles governing the quality of cheese. During this intensive, participants will learn the fundamentals of cheesemaking, quality control practices, and useful considerations in starting a small-scale cheesemaking business. The first section focuses on the chemistry of milk and the different aspects defining the quality of cheesemaking milk. The second part describes the principles of cheesemaking and the different families of cheese and also includes comprehensive hands-on demonstrations in making three different cheese styles: a fresh acid-coagulated soft cheese, a bloomy rind variety, and a semi-hard cheese. The last section of the training focuses on how to monitor and control the fundamental factors driving the quality of the product.
Check out our other cheese courses: Farmstead & Artisan Cheeses: From Concept to Commerce and Sensory Evaluation of Cheese