Essential Principles and Practices of Cheesemaking CC

Feb/1/2010-Feb/3/2010

Time: 8.30am -4:30pm During this 3 day course, participants will learn the fundamentals of cheesemaking and quality control practices through lectures and practical exercises. The course is divided into 2 parts. The first part introduces the participants to the different families of cheese, and the basic principles of cheese manufacturing and aging. The second part includes practical hands on demonstrations in making two different varieties of cheese (a fresh acid-coagulated cheese and a bloomy rind cheese), as well as the basics of quality control and assurance. Wrapping up the course, the instructors will discuss practical approaches for setting up an outside laboratory and routine testing program. Fee: $715.00
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