Cheese Making Workshop 201

This workshop is for anyone wanting to get to the next step in cheese making. Whether a home cheese maker, small farmstead, chef, or simply a cheese lover wanting to know more, you can learn how to make a fabulous range of semi-soft and hard cheese. Beginning with raw materials, milk culture and rennet, we talk about their roles, then move through the individual cheese making steps, and learn how cheese can be aged to perfection. From this class you will have the background to make many of the delicious cheeses you find at the store. Cancellations made more than 30 days before the scheduled workshop date will be refunded in full. Course Includes Two day class from 9:00am to 4:00pm Delicious lunch each day Tasting and discussing various styles of cheese Making Brie/Camembert, Traditional Cheddar and Vacha Toscano Topics Covered Equipment and tools needed for cheese making Space requirements for home and small dairies Types of milk and how they are different to work with Types of culture, their characteristics, and how to use them Monitoring the process by pH and acid titration measurement Control of final acidity and moisture content of cheese Salt application and how it changes the cheese Wax vs natural rinds Aging conditions and how to set up and maintain a simple cave