Complete Professional Blue Cheese
Discover the fundamental art of making blue cheese with this course for dairy professionals and existing cheesemakers.
With the expert guidance of Ivan Larcher, this specialist course, delivered over three seperate sessions, has been developed for existing cheesemakers and dairy industry professionals.
Led by Ivan Larcher, this course will broaden and enhance your knowledge at every stage of the blue cheesemaking process, from milk choice to maturation.
If you would be interested in joining us for sessions two and three please contact the School on 01909 532 171 or by email, admissions@schoolofartisanfood.org.
Session one: 8-10 April 2013
The focus of session one focuses on developing recipes and artisan techniques and will include:
- The basic fundamentals of blue cheese production
- Use of starters, yeasts and moulds
- Curdling mechanisms
- Trial batches
Session two: 13-16 May 2013
Session two will cover the production process in more finite detail and includes:
- Analysis of the cheese made in session one
- Development of recipes used in session one
- Intensive production
- Technical parameters
- Moisture controls
- Maturation
Session three: 3-4 June 2013
Session three will cement all that has been covered on the course and include:
- Analysis of the cheeses made in session one and two
- Errors and fault finding
- Trouble shooting
- Yield control
- Maturation
Raw milk is used to produce cheese on this course.
This course includes refreshments and lunch.
All ingredients, equipment and recipes are provided by the School.
