Cheese making class
Program and arguments

The followings are just some arguments of the course program:

• The different types of Italian and French cheeses: cow, goat, sheep, mixed with additives and with mold.
• Other products from milk (i.e. ricotta, yogurt, ice cream and more).
• Milk parameters for cheese production, sanitary parameters and milk quality, PH.
• Pasteurisation.
• How to select the right temperature  according to the cheese you wish to produce.
• Cheese formation process.
• Milk coagulation.
• Cutting the curd with or without heating.
• Cooking (if necessary).
• Extraction of the cheese mass and putting it into moulds.
• Pressing and turning.
• Maturation (ripening).
• Affinage/Refining parameters choice : temperature, humidity, timing.
• Acid control in different production stages.
• How to flip cheeses at ripening.
• The staff of the dairy, who you need.
• Parameters and equipment for an Italian style dairy.