Combining technical information with practical sessions, this specialist three-day course is designed for existing artisan cheesemakers or those wishing to produce rennet and lactic set soft cheeses on a commercial basis.
By exploring how positive attributes in one cheese type may be considered faults in another you will gain a full understanding of how to make high quality soft cheeses every time.
Dairy industry expert and cheesemaking instructor Paul Thomas will detail the chemistry and microbiology of the cheesemaking processes, explaining the complexities of soft cheese production.
This professional course will cover:
Raw milk is used to produce the cheeses on this course. Vegetable-based rennet can be used if required.
Cheese types produced in the practical sessions will include:
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 soft or lactic cheese type.
Refreshments will be available throughout each day, as well as buffet style lunches prepared by our team of chefs. All ingredients, equipment and recipes will be provided.