Cottage and cream cheeses
Broadcast on 9th Sept
Fundamentals of soft cheese making and the use of Rennet
Adding various flavours to soft cheeses, garlic, chives etc
Making a French roule
Best milk for making cheese
Yoghurt started cheeses
Making crumbly cheeses
Broadcast on Oct 7th
How to make a decent crumbly cheese and more in-depth coverage of starters, temperature control.
Curd cutting, salting and cooking.
Drying and maturing at home
More on moulds and pressing
Notes on goat milk cheese
More info on rennet and yield and blending goat milk.
Why is goat milk different?
Hard and cooked cheese
Broadcast on Nov 4th
Making cheddar Edam and Emmental
Brie and inoculated cheese
Broadcast on Dec 2nd
How to use inoculants in cheese making
Various methods for producing Brie
Introduction to propionic and linens
Linens and Limburger
‘Cooked’ and special cheeses
Broadcast on January 6th 2013
Red Leicester and annatto
You will be able to ask questions live online, and recap the course anytime. You will get notes for each session.
People joining in late will be able to go over the previous course and have their questions addressed at the next session.
All broadcasts will be recorded and available for scrutiny at any time.