The School of Artisan Food

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Complete Professional Soft Cheese

This professional course will guide you through every stage of the soft cheese making process.

Join dairy expert Ivan Larcher and learn how to produce artisan soft cheeses in a commercial environment.

Delivered over three separate sessions this course is a combination of practical and theoretical classes, specifically developed for cheesemakers, providing an in-depth understanding of this unique cheese type.  

Session One: 2 - 8 August 2013

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

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

Session Two: 2 - 5 September 2013

Session two will cover the production process in 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: 1 - 2 October 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.


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