Intensive Cheesemaking Course 1 

This is the most popular course for the novice cheesemaker. Its 100% about cheese. Most of these cheeses are also easily adapted to goat milk. The cheeses that you will produce and go home with are:

  • Farmhouse Cheddar: this gets you making harder styles of cheese that require some pressing and leads to making traditional hand-made cloth bound aged Cheddar and other English territorial styles;
  • Italian style fresh mozzarella, this is the traditional cultured style of mozzarella not the direct acidification style. This style allows you to make cheese from the stretched curd family such as Burrata and Provolone;
  • Creamy Brie: this allows you to make cheeses from the white moulded family such as Camembert and Triple Cream;
  • Tangy Quark: this allows you to make cheese from the goat curd, cream cheese, labnah styles;
  • Traditional Greek Feta: this is a simple cheese that is the basis of many different European styles of cheese;
  • Whole milk ricotta: the simplest cheese that you will make and also allows you to make Paneer and Ricotta Salata;
  • Persian feta: this allows you to make a soft cheese that can be marinated in your favorite oil and herbs;
  • Chabichou: this is a fresh lactic style of soft cheese that can be made into a log, pyramid and can be used for many different styles optional ashed, herbs.

To enroll or to see dates and locations please Click Here

Do NOT follow this link or you will be banned from the site!