Professional Blue Cheese


This specialist three-day course is dedicated to blue cheese, for many the undisputed king of the cheeseboard. It has been designed for existing artisan cheesemakers or those wishing to start making blue cheese commercially.

Led by our dairy industry expert and cheesemaking instructor Paul Thomas, this professional level course focuses on both the technical knowledge and the practical techniques needed to produce this much-loved variety of cheese.

Over the three days you will cover a range of topics, including:

  • The selection and use of commercial starters and ripening cultures
  • The role of acidification, drainage and piercing in the flavour-development and textural properties of the finished cheese
  • The influence of technological parameters such as salt-in-moisture, pH and moisture on a fat-free basis
  • The microbiological and biochemical processes crucial to the ripening of blue cheeses
  • Control of batch variation with regard to processing steps and milk composition
  • Troubleshooting common defects.

You will also make a variety of different cheeses, including:

  • Firm/Semi Hard mesophilic blue cheese, in the style of Shropshire Blue and related cheeses
  • Soft thermophilic blue cheese, in the style of Gorgonzola
  • Soft mesophilic blue cheese.

Raw milk is used to produce cheeses on this course, but the content is suitable for producers of raw or pasteurised cheese products. Vegetable-based rennet can be used if required.

The course is designed so that the practical knowledge, skills and understanding gained during the three days can be applied to improve the production of any blue cheese type.

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


Wed 10th Jul - Fri 12th Jul 2019

Places left: YES


Time: 9:30am - 5:00pm

Duration: 3.0 day(s)

Cost: £595.00

Subjects: Cheesemaking


Paul Thomas

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