Lesson 1Milk reception and testing protocol: sensory checks, temperature control, pH/TA, mastitis indicators, and acceptance thresholdsThis part sets strong milk take-in ways, sense checks, heat clean hold, pH sour, cow sick and med screen, take or leave 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 timelinesThis part details salt plans, dry add and soak steps, soak strength heat hold, salt take times, salt effect on taste, feel, germ safe.
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 methodsHere focus on setting step, setter pick dose, best set heat, hold time, clump ways, cut checks for same 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 practicesThis part explains heat picks for cheese milk, low-long vs high-short, hit on starters 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 timingHere cover curd cut size, stir kind, cook plans shape water, feel, output, tables by style, guide no break, stick, 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 trajectoryThis part details starter pick, dose math, soak wake steps, sour time, pH paths, link add ways to taste, feel, safe, 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 frequencyThis part explains drain, shape, press plans, curd move, whey out, shape pick, press power time plans, turn rate for shape, feel, water target.
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 considerationsThis part covers pack picks for styles, safe wraps, suck vs air pack, label needs, store heat, pack hit 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 controlHere check maturing room plan hold, wet heat plans time, skin grow ways, wash rub bloom steps, mold yeast handle for natural, 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
