cheese course content

1. •Milk science: Composition of milk,
different types of milk (cow, goat, sheep),
factors affecting milk quality,
pasteurization vs. raw milk.
•Cheesemaking principles: Coagulation,
curd formation, whey separation, rennet
and its role, acidification and pH control,
salting and its impact.
•Microbiology: Starter cultures, beneficial
bacteria and their role in flavor and
texture development, understanding
potential spoilage organisms and food
safety.
•Equipment and sanitation: Essential tools
for cheesemaking (pots, cheese molds,
thermometers, etc.), importance of
hygiene and proper cleaning techniques.
course content

2. Basic Cheesemaking Techniques:
1. Fresh cheeses (Ricotta,
Mascarpone): Simple and quick
techniques, ideal for beginners.
2. Soft cheeses (Mozzarella,
Camembert): Introduction to curd cutting,
draining, and molding techniques.
3. Semi-hard cheeses (Cheddar,
Gouda): Deeper dive into renneting,
pressing, and temperature control for
longer shelf life.
4. Hard cheeses
(Parmesan,Gruyère): Advanced
techniques for longer aging and complex
flavor development.
course content

3. 1. Affinage and aging: Understanding the science and
techniques of cheese aging for different styles.
2. Flavor development: Exploring how milk type,
cultures, rennet, and aging influence cheese flavor
profiles.
3. Troubleshooting and problem-solving: Common
challenges faced during cheesemaking and how to
overcome them.
4. Business aspects: Considerations for selling
homemade cheese, regulations, and food safety
certifications.
5. Cheesemaking traditions and history: Exploring the
cultural significance and evolution of cheesemaking
around the world.
course content

4. practical experience, allowing
students to make various cheeses
under the guidance of experienced
instructors. This includes:
1. Weighing and measuring
ingredients precisely.
2. Heating and cooling milk at
specific temperatures.
3. Cutting and stirring curd using
appropriate techniques.
4. Molding and pressing cheese to
achieve desired shapes and
textures.
5. Monitoring pH and
temperature for optimal
cheese development.
course content