The School of Artisan Food

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Complete Professional Lactic Cheese

Discover every stage of the professional lactic cheesemaking process, from milk choice to maturation.

This specialist course is led by expert Ivan Larcher, over three sessions, and has been developed specifically for cheesemakers and dairy industry professionals.

A combination of practical and theoretical classes will provide you with a detailed understanding of this unique cheese type as you learn the science of producing a lactic cheese, and explore the many variables which can influence the final product.

Session One: 5-7 June 2013

The focus of session one is on developing recipes and artisan techniques and will include:

  • The basic fundamentals of lactic cheese production
  • Use of starters, yeasts and moulds
  • Curdling mechanisms
  • Trial batches

Session Two: 25-28 June 2013

Session two will cover the production process in finite detail and will include:

  • Analysis of the cheese made in session one
  • Development of recipes used in session one
  • Intensive production
  • Technical parameters
  • Moisture controls
  • Maturation

Session Three: 31 July-1 August 2013

Session three will cement all that has been covered on the course and will 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.


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