Lesson 1Milk reception and testing protocol: sensory checks, temperature control, pH/TA, mastitis indicators, and acceptance thresholdsSet strong milk get ways: feel checks, heat hold, pH acid, sick udder, drug screen, take or no-go lines 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 timelinesDetail salt plans: dry add, brine ways, salt strength heat hold, soak times, salt effect on taste, feel, germ safe.
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 methodsFocus clot step: clotting pick dose, best heat, set time, floc ways, cut tests for steady gel power, curd good.
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 practicesExplain heat picks for cheese milk, low-long vs quick-high, hit on germs work, enzymes, best hold cool no harm.
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 timingCover curd cut size, stir kind, cook plans shape wet, feel, output, tables by type, avoid breaks, sticks, fat loss.
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 trajectoryDetail germ pick, dose calc, soak wake, ripen time, pH paths, link to taste, feel, safe, steady.
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 frequencyExplain drain, shape, press: curd move, whey out, shape pick, press power time, turn often for shape, feel, wet.
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 considerationsCover pack for types: safe wraps, suck air vs air let, labels, store heat, last by dates, pack on shelf life.
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 controlLook aging room, wet heat plans, skin grow ways, wash rub bloom steps, mold yeast hold for natural, wash, bloom skins.
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
