Lesson 1Milk reception and testing protocol: sensory checks, temperature control, pH/TA, mastitis indicators, and acceptance thresholdsThis section defines robust milk reception protocols, including sensory checks, temperature and hygiene control, pH and titratable acidity, mastitis and antibiotic screening, and acceptance or rejection thresholds 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 section details salting strategies, including dry salting and brining procedures, brine concentration and temperature control, salt uptake timelines, and how salting influences flavour, texture, and microbial 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 methodsHere we focus on the coagulation step, covering rennet selection and dosage, ideal coagulation temperatures, setting time, flocculation methods, and cut tests to ensure consistent 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 section explains pasteurisation options for cheesemilk, comparing LTLT and HTST parameters, their impact on cultures and enzymes, and best practices for holding, cooling, and preventing thermal 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 timingHere we cover how curd cutting size, stirring style, and cooking schedules shape moisture, texture, and yield, with tables by cheese style and guidance on avoiding curd shattering, matting, or fat and fines 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 section details culture selection, dosage calculations, rehydration and activation steps, ripening time, and target pH curves, linking inoculation practices to flavour, texture, safety, and process consistency.
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 section explains draining, moulding, and pressing strategies, including curd transfer, whey removal, mould selection, press pressures and time schedules, and turning frequency to achieve target shape, texture, and moisture.
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 section covers packaging choices for different cheese styles, including food-safe wraps, vacuum and breathable options, labelling requirements, storage temperatures, and how packaging affects 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 controlHere we examine ageing room design and control, humidity and temperature schedules, rind development strategies, washing and abrading routines, and mould and yeast management for natural, washed, and 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
