Ever wondered how to make cheese? NOTS in conjunction with Helen Finnegan Cheese School are hosting a 3 day cheese making course designed to give an understanding of cheese making principles/practices
It will cover all areas involved in farmhouse cheese making from the milk stage right through to packaging and presentation for the market of your final cheese product.
The course is based in an existing cheese making facility over the three day period, trainees will make lactic curd cheese, a soft mould ripened cheese and a semi hard pressed cheese.
Dates; 18th, 19th and 25th of November.
Knockdrinna Farmhouse Cheese,
€340 if eligible (This includes tea/coffee and a light lunch each day.)
Introduction to Milk and its properties
Hygiene, storage, heat treatment and their impact on cheese making
Different milk types and their structures, Cows, Goats and Sheeps milk.
Cheese types Introduction to the types of cheese that fall into soft cheese category from basic lactic curd cheese to mould ripened soft cheeses.
Basic Principles of Soft Cheese Making
This will include :
Hygiene – preparation of equipment and premises for cheese-making to ensure pathogen control.
Starter Culture and its impact on the development of soft cheese
Curd cutting and drainage
Impact of PH and the importance of its measurement.
Introduction to Semi hard and Hard cheese
Examination of semi hard and hard cheese category including rind washed cheeses, including cheese styles such as gouda, cheddar, gruyere/emmental styles and washed rind styles (Irish and French)
Recap on milk properties
Impact of starter culture on these cheese
Salting/ brining, the preparation and treatment of brine.
The importance of Ph
The cheese factory set up
Examination of milk treatements, raw milk, pasteurisation – batch and plate
Premised and Equipment requirements
Quality measures and requirements
Collection of data for quality assessment.
Labelling and packaging requirements
Cost: Eligible Students may be entitled to a reduced rate of €340 through NOTS. To check eligibilty or to book a place please contact N.O.TS. National Organic Training Skillnet on 071 9640688 or email firstname.lastname@example.org