Lesson 1Milk reception and testing protocol: sensory checks, temperature control, pH/TA, mastitis indicators, and acceptance thresholdsSets strong milk intake steps, sense checks, heat hygiene, sour levels, udder ill and drug screens, accept or bin lines for cheese milk.
Visual, odor, and cleanliness inspectionMeasuring temperature, pH, and titratable acidityRapid tests for mastitis and antibioticsMicrobial load and somatic cell guidelinesAcceptance, downgrading, and rejection rulesLesson 2Salting methods: dry salting and brining procedures, brine concentration and temperature management, salt uptake timelinesDetails salt plans, dry add and soak steps, soak strength heat hold, salt take times, salt work on taste, feel, germ safety.
Dry salting rates and surface coverageBrine formulation, strength, and make-upBrine temperature, pH, and calcium balanceImmersion time, salt uptake, and gradientsBrine filtration, sanitation, and rotationLesson 3Coagulation step: rennet dose calculation, ideal coagulation temperatures, setting time and cut testing methodsFocus on setting step, setter pick dose, best set heats, hold time, clump ways, cut checks for steady gel power and curd good.
Rennet types, strength, and storage careDose calculations by milk volume and pHCoagulation temperature targets and controlFlocculation method and multiplier choiceClean break and curd firmness evaluationsLesson 4Heat treatments: pasteurization methods (LTLT, HTST), effects on cultures and enzymes, and holding/cooling best practicesClears heat picks for cheese milk, low-slow vs quick-hot, hits on bugs enzymes, best hold cool no heat harm or dirt.
LTLT time–temperature targets and validationHTST settings, flow patterns, and legal limitsEffects of heat on starter and adjunct culturesEnzyme inactivation, denaturation, and benefitsCooling curves, holding tanks, and hygieneLesson 5Curd handling: cutting size tables by cheese style, gentle stirring vs. vigorous milling, cooking temperatures and timingCovers curd cut size, stir kind, cook plans shape wet, feel, output, tables by style, dodge shatter, clump, fat fines loss.
Curd size guidelines by cheese styleKnife and harp setup, speed, and sequenceGentle stirring versus milling intensityCooking temperature ramps and holding timesMonitoring curd firmness and moisture lossLesson 6Inoculation with cultures: dosing calculations, rehydration/activation, ripening time and target pH trajectoryDetails bug pick, dose maths, soak wake steps, ripen time, goal sour paths, link to taste, feel, safety, steady steps.
Selecting mesophilic and thermophilic blendsDosing calculations by milk volume and activityRehydration, activation, and dispersion stepsRipening time, pH trajectory, and endpointsAdjunct cultures for flavor and eye formationLesson 7Draining, molding and pressing: drainage techniques, mold types, press pressures and time schedules, turning frequencyExplains drain, shape, press plans, curd shift, whey out, shape pick, press power times, turn rate for goal form, feel, wet.
Curd transfer methods and whey separationChoosing mold shapes, sizes, and linersGravity draining versus mechanical aidsPress pressure steps and time schedulesTurning frequency and defect preventionLesson 8Packaging and labeling steps: food-safe wrapping, vacuum vs. breathable packaging, storage temperature and best-before considerationsCovers pack picks by style, safe wraps, suck vs air packs, label needs, store heats, pack hit on store life quality.
Selecting wraps for fresh and aged cheesesVacuum packaging limits and oxygen controlBreathable films for mold-ripened cheesesLabeling: ingredients, allergens, and datesStorage temperature and distribution logisticsLesson 9Aging and rind management: humidity and temperature schedules over time, washing/abrading/flowering protocols, mold and yeast controlChecks ageing room build hold, wet heat plans, skin grow plans, wash rub bloom steps, mould yeast boss for nat, wash, bloom skins.
Designing aging rooms and airflow patternsTemperature and humidity schedules by styleWashed rind brine recipes and brushingNatural rind brushing, dry cleaning, and repairMold and yeast monitoring and interventions
