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, an texture issues, then map practical root causes, corrective actions, an 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 appearanceDis section define target profiles fi semi-hard cow’s milk cheese, including eye size an distribution, elasticity, salt an acid balance, an rind appearance, linking each attribute to make an aging 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-odors; diagnostics and corrective actionsWe explore typical lactic goat cheese defects, such as dryness, gas formation, an off-odors, then connect dem to milk quality, make parameters, an aging conditions, wid concrete corrective an 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 4Aging plan for lactic goat cheese: temperature, humidity, duration, rind strategy, turning and care scheduleDis section build a structured aging plan fi lactic goat cheese, covering temperature an humidity bands, ripening duration, rind style, turning an drying routines, an sanitation practices dat 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, an over-drying, then outline diagnostic steps, process corrections, an salvage options dat protect food safety an 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 6Aging plan for semi-hard cheese: pressed cheese humidity/temperature ranges, waxing/cloth-binding decisions, and salting adjustmentsWe design an aging roadmap fi semi-hard cheeses, detailing temperature an humidity ranges, waxing or cloth-binding decisions, surface care, an salting adjustments dat shape texture, eye formation, an 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 7Aging plan for blue cheese: timing for piercing, airflow and humidity for blue mold growth, turning and brining strategiesDis section structure an aging plan fi blue cheese, focusing pon timing an depth of piercing, airflow an humidity fi blue mold growth, turning an brining strategies, an sanitation fi avoid unwanted molds.
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 managementDis section define precise sensory an visual targets fi young blue cheese, including veining density, paste texture, flavour balance, an rind or wax choices, so refiners can align make an aging steps wid 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 flavor, texture, aroma, and visual goals for lactic goat cheeseHere we define flavour, texture, aroma, an visual targets fi lactic goat cheese, translating style choices into measurable goals dat guide milk selection, make parameters, an ripening conditions fi 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
