Lesson 1Milk reception and testing protocol: sensory checks, temperature control, pH/TA, mastitis indicators, and acceptance thresholdsThis lesson outlines strong milk intake protocols, including sensory checks, temperature and hygiene control, pH and titratable acidity, mastitis and antibiotic screening, and accept/reject limits for cheesemilk.
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 lesson details salting approaches, including dry salting and brining steps, brine strength and temperature control, salt absorption times, and salting effects on flavour, texture, and 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 methodsThis lesson focuses on coagulation, covering rennet choice and dose, best coagulation temperatures, setting time, flocculation, and cut tests for steady gel strength and curd quality.
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: pasteurisation methods (LTLT, HTST), effects on cultures and enzymes, and holding/cooling best practicesThis lesson covers pasteurisation choices for cheesemilk, comparing LTLT and HTST settings, effects on cultures and enzymes, and best holding, cooling to avoid damage or contamination.
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 timingThis lesson explains how curd cut size, stirring method, and cooking plans affect moisture, texture, yield, with style-based tables and tips to prevent curd damage, clumping, or losses.
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 lesson details culture picking, dose calculations, rehydration, activation, ripening time, pH goals, linking practices to flavour, texture, safety, and steady processes.
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, moulding and pressing: drainage techniques, mould types, press pressures and time schedules, turning frequencyThis lesson covers draining, moulding, pressing, including curd transfer, whey drain, mould choice, press settings and times, turning to hit shape, texture, moisture targets.
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 labelling steps: food-safe wrapping, vacuum vs. breathable packaging, storage temperature and best-before considerationsThis lesson discusses packaging for cheese styles, food-safe wraps, vacuum vs. breathable, labelling, storage temps, and packaging impact on shelf life and 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 9Ageing and rind management: humidity and temperature schedules over time, washing/abrading/flowering protocols, mould and yeast controlThis lesson examines ageing room setup and control, humidity/temp plans, rind strategies, washing routines, and mould/yeast handling for natural, washed, bloomy rinds.
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
