Intensive Cheesemaking Course 2

This is a technically more advanced course than Intensive Cheesemaking 1, is of higher intensity and greater cheese difficulty. Some of the basic cheesemaking techniques covered in Intensive Cheesemaking I are not addressed at this course. There is also a higher attention given to some of the more technical aspects of making these cheeses. This increased detail also flows onto the ripening or ‘affinage’ work that you will need carry out with several of the cheeses that you take home. Day 1 is a very busy day in order to get the necessary cheeses (and yoghurts and butters) completed. The products that you will make at this course are:

Blue Vein: there are many blue vein cheeses styles to choose from. When you come to the course, we can only make one of these styles, but we will discuss the techniques to make each of these styles.

Comte: Frances’ most popular cheese, inspired from the Cheese tour of France. This is a style of cheese that involves rapid cooking of the curd to high temperatures that is lightly pressed.  We will cover the techniques of the cutting and whey off and formation of the curd before hooping. These are very important steps to learn for this cheese.

Halloumi: a simple cheese to make and has become very popular in Australia;

Swiss/French style Washed Rind: Wash rind techniques can be applied to many different kinds of cheese. The key is not so much the making of the cheese but developing that lovely coloured and slightly aromatic wash on the surface. The techniques we use will allow you to make those lovely delicious but ‘smelly’ cheeses with the red, yellow or orange washed rind surface such as Pont L’Eveque, Reblochon, Raclette styles, Stormy and others;

Creamy thick set yoghurt, Stirred Greek Yoghurt, and Drinking Yoghurt: There are many styles of yoghurt made in different ways so much of this learning will be as demonstrations rather than hands-on. We will still make a few yoghurts and will provide you with all the information to make different yoghurt styles. The yoghurts will be a demonstration.

Whey Ricotta: This is the gourmet of all ricottas. It is soft, delicate, creamy and a great way to use a product that is often thrown down the sink. It is also difficult to find this extra soft ricotta in most stores. This product will be a demonstration.

Cultured Salted or Unsalted Butter: We will culture the cream and then work the butter. We will discuss whether to add salt or leave unsalted or salt just salt the surface. This product will be a demonstration.

Cultured Buttermilk: This is the original buttermilk from our cultured butter, and it is not like the one that comes from the supermarket carton.

Lactic Acid Set Cheeses. There are some unique steps not often used in many cheesemaking recipes to make these two styles of lactic acid set cheeses.

Pressed Lactic Tomme: This cheese is ideally a goat milk cheese but works just as well with cow’s milk. This cheese was inspired by one of the cheeses we experience on the France Cheesemaking Tour. This cheese is made using a simple lactic set curd to create pressed cheese, different to most other pressed cheeses. (demonstration only, there is not enough time in the day and equipment for everyone to make this cheese).

Semi Pressed Lactic cheese: Another new addition inspired by the France Cheese Tour. This one is a mix between the Pressed Lactic Tomme (mentioned above) and fresh lactic acid cheese.  The resultant cheese can be eaten at a few days, a few weeks or a few months depending on the ripening techniques that you can apply. While ideally made with goat milk cheese but works just as well with cow’s milk.

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