Lesson 1Common defects in blue cheese: poor veining, excessive surface bloom, ammonia; corrective actions and reconditioning optionsExamine common blue cheese issues like weak or uneven veining, excess white surface growth, harsh ammonia, and texture problems, mapping root causes, fixes, 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 appearanceDefine target profiles for semi-hard cow’s milk cheese, covering eye size and distribution, elasticity, salt and acid balance, and rind look, linking 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 actionsExplore typical lactic goat cheese defects like dryness, gas formation, and off-odours, linking to milk quality, make parameters, and ageing conditions with specific fixes and preventives.
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 scheduleBuild a structured ageing plan for lactic goat cheese, including temperature and humidity bands, ripening duration, rind style, turning and drying routines, and sanitation for 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 interventionsReview common semi-hard cheese defects like splits, mechanical openings, late blowing, and over-drying, with diagnostic steps, process corrections, and salvage options ensuring 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 adjustmentsDesign an ageing roadmap for semi-hard cheeses, detailing temperature and humidity ranges, waxing or cloth-binding choices, surface care, and salting tweaks shaping texture, eye formation, and 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 strategiesStructure an ageing plan for blue cheese, focusing on piercing timing and depth, airflow and humidity for blue mould growth, turning and brining strategies, and sanitation against 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 managementDefine precise sensory and visual targets for young blue cheese, including veining density, paste texture, flavour balance, and rind or wax choices, aligning make and ageing with style goals.
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 cheeseDefine flavour, texture, aroma, and visual targets for lactic goat cheese, turning style choices into measurable goals guiding milk selection, make parameters, and ripening for consistent outcomes.
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
