This course is the perfect choice for those who want to become or are in the process of becoming professional cheesemakers, or who would like a refresher of the all-important basics of professional artisan cheesemaking.

Artisan Cheesemaking Fundamentals is a structured hands-on small-scale course run over 4 days. It is as it says - the fundamentals you need to learn what is required to make great artisan cheese, including the latest tips and techniques for improving artisan cheesemaking outcomes.

Led by world-renowned master cheesemaker and educator Ivan Larcher, 'Artisan Cheesemaking Fundamentals' will provide you with the practical tools and scientific knowledge needed to make small-scale artisanal cheese successfully and consistently, with invaluable tools for managing production and working through the challenges of the inherently variable processes of milk quality, cheesemaking and ageing.

There are no pre-requisites for this course, but some knowledge of and experience in cheesemaking or food science is recommended.

Course Content:

This course offers a whole-system perspective on artisan cheesemaking:

  • beginning on the farm, with the animals, their milk and how to assess milk quality then diving deep into both the science and art of cheesemaking by exploring raw and pasteurised milk theory, cheese microbiology and biochemistry, starters, coagulants and curdling mechanisms, moulding techniques, food safety and quality measurements/controls, design and equipment for artisan cheese facilities.
  • understanding the importance of using pH meters and titratable acidity measurements correctly, and other readily-available techniques and tips to assist in making consistently good quality artisan cheese.
  • hands-on artisanal cheese production - of lactic, soft, and hard cheeses - in our purpose built cheese training facility, under Ivan's supervision.
  • an introduction to affinage, focused on ripening cultures, climate control, rind treatment, and handling throughout the ageing process.
  • opportunities throughout to ask questions of and seek guidance from Ivan about cheesemaking throughout the course.
  • Degustation of a selection of artisan cheeses and dairy products.

Refreshments will be available throughout the day, as well as lunch prepared by our team of chefs. All ingredients, equipment and recipes will be provided.

  • Time

    10:00 - 17:00 

  • Duration

    4 Days

  • Tutor

    Ivan Larcher

Artisan Cheese Fundamentals

22 Jun 2022 (4 Days)

Fully Booked
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