Advanced Cheese Making

soft cheese

1 day class

This class will include a combination of both lecture and hands-on. We will explain the chemistry of cheese making and what is happening in your pot during cheese making. We will also discuss the different molds used in cheese making and how they affect the finished cheeses, as well as the importance and place of Ph readings in cheese making. You will have hands-on experience making cheeses from each mold–ripened family, including Camembert, blue and munster, as well as making a batch of Gruyère and provolone.

In addition to a sample of each cheese made, each student will also take home instructional materials.  This class will end with a question-and-answer session where each student is encouraged to bring questions from their cheese making experiences, as well as any cheeses they have previously made that they would like assessed.

This class is from 9 a.m – 5:30 p.m.

ADDITIONAL CLASSES:  If you are interested in taking this class before it’s offered again, please email us at info@sustainlife.org. If we have enough interest, we will schedule an additional class.

Note: Since our workshops are specifically designed for adults, an individual must be 18 years old to enroll in a class. All students should wear practical work clothes and shoes. For your safety, we ask that you do not wear shorts or sandals to a class you are attending.

All our classes close 24 hours before the class date with the exception of classes that start on Monday, which will close the Friday before. If there's a class that closed early that you'd like to attend, please call us at 254-754-9620 to check for availability.


Prerequisite(s):

Product Description

This class will include a combination of both lecture and hands-on. We will explain the chemistry of cheese making and what is happening in your pot during cheese making. We will also discuss the different molds used in cheese making and how they affect the finished cheeses, as well as the importance and place of Ph readings in cheese making. You will have hands-on experience making cheeses from each mold–ripened family, including Camembert, blue and munster, as well as making a batch of Gruyère and provolone.

In addition to a sample of each cheese made, each student will also take home instructional materials.  This class will end with a question-and-answer session where each student is encouraged to bring questions from their cheese making experiences, as well as any cheeses they have previously made that they would like assessed.

This class is from 9 a.m – 5:30 p.m.

ADDITIONAL CLASSES:  If you are interested in taking this class before it’s offered again, please email us at info@sustainlife.org. If we have enough interest, we will schedule an additional class.

Unless otherwise noted, the materials fee for our classes is included in the registration cost.
2018
August
18
Sat
Aug. 18th
Total Registration Cost: $165
Status: Open
Clear selection

Student Info

(if different than you)

Prerequisite

What year did you take Soft Cheese Making?

Prerequisite

What year did you take Hard Cheese Making?


Additional Information

Class Date

2018-08-18, 2017-08-19