Second French Cheesemaking Tour 8 – 15 May 2020
A second cheese tour to France has been opened for 8-15 May 2020, as the first tour (19-26 May 2020) has been filled. Each tour is strictly limited to 10 persons. Registrations will remain open until 30 November 2019, a minimum of 7 people are required for the tour to proceed. Tour details including prices and itinerary can be viewed via these links.
|
Intensive Cheesemaking Courses for late 2019
New dates have been set for 2019 courses in Melbourne Sydney, Canberra and Brisbane. Perth in 2020. To enrol in an Intensive Cheesemaking Course click the button below.
|
Cheesemaker in the Spotlight: Trish
Meet Trish who has been making cheese for just a few months. Read what Trish has achieved in such a short time.
|
Demineralisation of the Curd
When the curd is becoming more acidic while it is still in the whey, a large proportion of the calcium ions will be removed from the curd along with the whey. This is called demineralisation of the curd. This leads to a chalky and crumbly body in the finished cheese. Example are English acid cheeses, traditional Camembert and lactic set cheeses.
If the minimal acidification occurs in the whey (so less minerals will be lost), and most of the acidification occurs when the curd is placed in the hoop, in this scenario there is less demineralisation of the curd, so more minerals stay within the curd and this gives a softer more flexible body. Examples are Swiss styles, modern Camembert.
New Products Available
Several new products have been released in the Cheesemaking Shop.
Click each product to view more information:
  
|
Happy cheesemaking everyone
Graham
|
