Multi-Cheese Making Workshop
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Cheese Class Details |
Learn about various types of cheeses and how to make them. Over this two day workshop we will make fresh (Chèvre), soft mold ripened cheese (Camembert/Brie), Blue cheese and Feta cheese. Making these cheeses will allow for a good understanding of basic and intermediate cheese making fundamentals. Below is a brief outline of what will be discussed. When you are finished with this workshop, you will have an excellent understanding of how various cheese is made and how to control the process so you can attain the results you want in a particular cheese. |
Fundamentals of cheese making: |
- Types of milk, homogenization, pasturization, heat treatment.
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- Lactic bacteria starter cultures:mesophilic/thermophilic.
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- Types of rennet, coagulation/calcium chloride.
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- Controlling curd/whey temperature and ripening time to create final cheese texture and flavor.
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- Affinage: caring and aging your cheese.
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- Type of cheeses: fresh, soft ripened, mold ripened, washed cheeses, soft ripened, natural rind/washed rind hard cheeses.
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Camembert/Brie cheese making:
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- Innoculation, ripening the milk, renneting, stirring the curds, moulding the curds, draining, salting, aging.
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| Blue cheese making: |
- Iinnoculation, ripening the milk, renneting, stirring the curds, moulding the curds, draining, salting, aging
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Feta cheese making : |
- Innoculation, ripening time, renneting, draining, cutting curds, salting, additional ripening, aging.
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Chèvre cheese making: |
- Goat vs cow milk, innoculation, ripening time, draining, moulding, salting/herbs.
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Ricotta cheese making: Take home fresh whey to make your own Ricotta. |
- Whey vs milk, controlling final texture using citric acid vs vinegar.
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- Uses of Ricotta: blending, whipping use of herbs, flavorings, fresh fuit etc.
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