The School of Artisan Food

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Professional Soft Cheesemaking

This professional three-day course has been specifically developed for existing artisan cheesemakers who want to expand their knowledge of soft cheeses.

This specialist course is led by industry expert Ivan Larcher, who will guide you through the cheese production process from milk to maturation, and provide you with the skills and techniques to create a soft cheese. Ivan will cover some cheesemaking fundamentals as well as methods specific to soft cheese.

This course will focus on soft cheeses that are rennet based, and quick acidifying cheeses with high moisture content that have a mould rind, these are typically cheeses like Camembert or Brie. For longer-set, acid-curd cheeses, such as most soft goat's milk cheese, these will be covered in Ivan's Lactic cheese course.

Practical and theoretical sessions will give you an understanding of this unique cheese type, as you learn the science of producing  soft cheese, and explore the many variables which can influence the final cheese.

Raw milk is used to produce cheese on this course.

This course includes refreshments and an informal lunch.

All ingredients, equipment, recipes and handouts are provided by the School.

A good basic knowledge of cheesemaking is essential.

 

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