Whats Covered
 
Module 1: Introduction to Cheesemaking
The magical world of cheese: history, types, and classifications
Demystifying the science: understanding milk chemistry and the role of cultures
Essential cheesemaking equipment: what you need to get started
Module 2: Setting the Stage - Sanitation & Safety
The importance of cleanliness: proper hygiene practices for cheesemaking
Understanding milk quality and safe handling procedures
Creating a dedicated cheesemaking space
Module 3: The Curd is the Word - Coagulation & Cutting
Coagulating milk: the role of rennet and choosing the right type
The art of curd cutting: achieving the desired texture
Whey separation techniques
Module 4: Culturing Character - Starter Cultures & Flavor Development
Exploring the world of cheese cultures: mesophilic, thermophilic, and their impact on flavor
Inoculating your cheese: understanding starter culture selection and application
Building acidity and developing unique cheese characteristics
Module 5: Pressing for Perfection - Cheese Pressing & Molding
The science of pressing: cheddaring, milling, and follower techniques
Choosing the right cheese molds and forms
Pressing techniques for various cheese styles
Module 6: Brining & Salting - Seasoning for Success
The role of salt in cheesemaking: flavor development, preservation, and texture
Brining methods: dry salting, submersion brining, and factors to consider
Achieving the perfect level of salinity for your cheese
Module 7: The Art of Aging - Affinage & Finishing Touches
The magic of aging: understanding the science behind cheese maturation
Temperature and humidity control for optimal cheese development
Wrapping, waxing, and other methods for finishing your cheese
Module 8: Slicing & Savoring - Cheese Evaluation & Enjoyment
Sensory evaluation techniques: assessing cheese appearance, aroma, taste, and texture
Pairing your cheese creations with complementary foods and beverages
Cheesemaking troubleshooting: common cheese faults and solutions