Lesson 1Common defects in blue cheese: poor veining, excessive surface bloom, ammonia; corrective actions and reconditioning optionsHere we examine frequent blue cheese defects, such as weak or uneven veining, excessive white surface growth, harsh ammonia, and texture issues, then map practical root causes, corrective actions, and safe reconditioning options.
Diagnosing poor or uneven blue veiningManaging excessive surface bloom and slipIdentifying and reducing ammonia buildupCorrecting texture: crumbly, pasty, or dryReconditioning borderline but safe blue wheelsLesson 2Designing target profiles for semi-hard cow’s milk cheese: desired eye structure, elasticity, salt balance, rind appearanceThis section defines target profiles for semi-hard cow’s milk cheese, including eye size and distribution, elasticity, salt and acid balance, and rind appearance, linking each attribute to make and ageing decisions.
Specifying eye size, number, and placementDefining paste elasticity and sliceabilitySetting salt, acid, and residual sweetnessRind color, thickness, and surface characterLinking vat parameters to target profileLesson 3Common defects in lactic goat cheese: dryness, gas, off-odours; diagnostics and corrective actionsWe explore typical lactic goat cheese defects, such as dryness, gas formation, and off-odours, then connect them to milk quality, make parameters, and ageing conditions, with concrete corrective and preventive measures.
Recognizing dryness and chalky texturesDiagnosing gas, openness, and late blowingTracing off-odors to milk or ripening faultsAdjusting make to prevent repeat defectsSafe trimming and regrading strategiesLesson 4Ageing plan for lactic goat cheese: temperature, humidity, duration, rind strategy, turning and care scheduleThis section builds a structured ageing plan for lactic goat cheese, covering temperature and humidity bands, ripening duration, rind style, turning and drying routines, and sanitation practices that protect delicate, lactic curd.
Setting temperature and humidity targetsDefining aging duration by cheese formatRind strategy: geotrichum, bloomy, or thin dryTurning, drying, and shelving schedulesCleaning, airflow, and cross-contamination controlLesson 5Common defects for semi-hard cheese: splits, late blowing, over-drying, and interventionsWe review common semi-hard cheese defects, including splits, mechanical openings, late blowing, and over-drying, then outline diagnostic steps, process corrections, and salvage options that protect food safety and quality.
Identifying splits and mechanical openingsDiagnosing late blowing and gas defectsManaging over-drying and rind thickeningCorrecting salting and pressing parametersRegrading, trimming, and safe reuse pathsLesson 6Ageing plan for semi-hard cheese: pressed cheese humidity/temperature ranges, waxing/cloth-binding decisions, and salting adjustmentsWe design an ageing roadmap for semi-hard cheeses, detailing temperature and humidity ranges, waxing or cloth-binding decisions, surface care, and salting adjustments that shape texture, eye formation, and long-term stability.
Selecting temperature and humidity rangesTiming and method for waxing or coatingCloth-binding and natural rind optionsAdjusting brine strength and salting curvesMonitoring texture, eyes, and moisture lossLesson 7Ageing plan for blue cheese: timing for piercing, airflow and humidity for blue mould growth, turning and brining strategiesThis section structures an ageing plan for blue cheese, focusing on timing and depth of piercing, airflow and humidity for blue mould growth, turning and brining strategies, and sanitation to avoid unwanted moulds.
Scheduling first and subsequent piercingsSetting airflow and humidity for blue growthTurning routines to support even veiningBrining strategy and rind salt gradientsControlling wild molds and yeast bloomsLesson 8Designing target profiles for young blue cheese: veining, creaminess, blue tang, rind/wax managementThis section defines precise sensory and visual targets for young blue cheese, including veining density, paste texture, flavour balance, and rind or wax choices, so refiners can align make and ageing steps with a clear style goal.
Setting veining density and distribution goalsDefining target creaminess and moisture levelsBalancing blue tang, salt, and residual sweetnessChoosing natural rind versus full waxingAligning make steps with target blue profileLesson 9Designing target profiles: defining flavour, texture, aroma, and visual goals for lactic goat cheeseHere we define flavour, texture, aroma, and visual targets for lactic goat cheese, translating style choices into measurable goals that guide milk selection, make parameters, and ripening conditions for consistent results.
Defining desired acidity and flavor intensitySetting paste texture and moisture targetsAroma goals: lactic, yeasty, or mushroomyRind color, coverage, and thickness goalsAligning milk profile with target style
