Diploma in Cheese Making

Whats Covered

Module 1: Introduction to Cheesemaking

• The magical world of cheese: history, types, and classifications
• Demystifying the science: understanding milk chemistry and the role of cultures
• Essential cheesemaking equipment: what you need to get started

Module 2: Setting the Stage - Sanitation & Safety

• The importance of cleanliness: proper hygiene practices for cheesemaking
• Understanding milk quality and safe handling procedures
• Creating a dedicated cheesemaking space

Module 3: The Curd is the Word - Coagulation & Cutting

• Coagulating milk: the role of rennet and choosing the right type
• The art of curd cutting: achieving the desired texture
• Whey separation techniques

Module 4: Culturing Character - Starter Cultures & Flavor Development

• Exploring the world of cheese cultures: mesophilic, thermophilic, and their impact on flavor
• Inoculating your cheese: understanding starter culture selection and application
• Building acidity and developing unique cheese characteristics

Module 5: Pressing for Perfection - Cheese Pressing & Molding

• The science of pressing: cheddaring, milling, and follower techniques
• Choosing the right cheese molds and forms
• Pressing techniques for various cheese styles

Module 6: Brining & Salting - Seasoning for Success

• The role of salt in cheesemaking: flavor development, preservation, and texture
• Brining methods: dry salting, submersion brining, and factors to consider
• Achieving the perfect level of salinity for your cheese

Module 7: The Art of Aging - Affinage & Finishing Touches

• The magic of aging: understanding the science behind cheese maturation
• Temperature and humidity control for optimal cheese development
• Wrapping, waxing, and other methods for finishing your cheese

Module 8: Slicing & Savoring - Cheese Evaluation & Enjoyment

• Sensory evaluation techniques: assessing cheese appearance, aroma, taste, and texture
• Pairing your cheese creations with complementary foods and beverages
• Cheesemaking troubleshooting: common cheese faults and solutions