Welcome to Cheesemaking: A Whey with Curds. Here you will find useful information on your instructor and get to know the learning management system, Engage.

We look at the history of fermented milk products and traces of the evolving art, throughout the centuries and throughout cultures. We will discuss the fascinating history of cheese production and the process of maturation and affinage, whilst highlighting why certain cheeses can only be produced in one location. We will begin to discover the sensory analysis of various cheeses and look at ways of pairing cheese with food/alcohol/non-alcoholic drinks/recipes.

This week we explore dairy, discussing cultural differences and discovering some of the uses for fresh milk.

We will discuss Lactic and Fresh Cheeses, paying particular attention to Ricotta, Mascarpone, Cream cheese, Galotyri, Quark, Fromage Blanc, whilst including the cultural differences between the types of cheeses.

With the emphasis on hands-on practical work, we will explore the process of creating a tomme. We will discuss how to use the cheese, regarding recipes and pairings, the techniques for making the cheese, the specific equipment needed to make the cheese, the maturation process, and also how best to look after the cheese.

Traditionally surface-ripened cheeses are specific to certain regions, and we will investigate the history and tradition of surface-ripened cheese.

We will investigate the history and tradition of blue ripened cheese. We will discuss how to use blue cheese, regarding recipes and pairings, the techniques for making the cheese, the specific equipment needed to make the cheese, the maturation process, and also how best to look after the cheese.

Continuing with our hands-on practical work, we will create a pasta filata. We will also explore the differences and variances throughout the world. What is the local variance for participants? We will discuss how to use Pasta Filata cheese, regarding recipes and pairings, the techniques for making the cheese, the specific equipment needed to make the cheese, the maturation process, and also how best to look after the cheese.

Advanced sensory analysis and cheese pairings of cheese around the world.

We will begin the week by focusing on the tradition and history, of milled-curd cheeses, and discuss why many of these cheeses are exclusive to specific regions.

We will explore cooked and pressed cheeses, focusing on Parmigiano Regiano and Comte. Both have fascinating backgrounds.

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