Lesson 1Milk reception and testing protocol: sensory checks, temperature control, pH/TA, mastitis indicators, and acceptance thresholdsThis part sets strong milk intake steps, including sense checks, heat and clean control, pH and acidity, mastitis and drug screening, and accept or reject levels 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 salting plans, including dry salting and brining steps, brine strength and heat control, salt take-up times, and how salting shapes flavour, texture, and germ 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 clotting step, covering rennet pick and dose, best clotting heat, set time, floc ways, 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: pasteurization methods (LTLT, HTST), effects on cultures and enzymes, and holding/cooling best practicesThis part explains pasteurising choices for cheese milk, comparing LTLT and HTST settings, their hit on cultures and enzymes, and best ways for holding, cooling, and stopping 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 we cover how curd cut size, stir style, and cook plans shape moisture, texture, and yield, with tables by cheese style and tips to avoid curd breaks, sticking, or fat and fine 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 part details culture pick, dose figures, soak and start steps, ripening time, and pH paths, linking add practices to flavour, texture, safety, and process steadiness.
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 draining, molding, and pressing plans, including curd move, whey take-out, mold pick, press strength and time plans, and turn rate for 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 labeling steps: food-safe wrapping, vacuum vs. breathable packaging, storage temperature and best-before considerationsThis part covers packing choices for cheese styles, including safe wraps, vacuum and air ones, label needs, store heat, and how packing hits 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 9Aging and rind management: humidity and temperature schedules over time, washing/abrading/flowering protocols, mold and yeast controlHere we check aging room setup and control, wetness and heat plans, rind growth plans, wash and rub routines, and mold and yeast handling 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
