Specialty Cheese Making

Participants will apply scientific principles to craft six varieties of cheese from pasteurization through curing. In addition to making cheese, the course will also focus on milk quality, affinage, and sensory evaluation of cheese. It is recommended that participants have experience in cheese making. This is an advanced level hands-on course.

Overview

Learning Outcomes

After attending the Specialty Cheese Making workshop, participants will be able to:

Outline the cheese making process of the six varieties of cheese produced.
Describe the attributes of each style of cheese.
Discuss the role of milk quality in cheese yield and quality.
Identify the steps in the affinage process and list benefits of maturing cheeses.
Differentiate between different varieties of cheese, when applicable identify defects, and explain the cause.

Evaluation

This course will not include a final examination as this course is not part of our certification curriculum. Participants will be asked to evaluate the quality and structure of the course itself.

Agenda

Day 1:

Registration & Coffee
Welcome and Introductions
Cheese Make:
•   Gouda
•   Brie-style
•   Bleu
•   Tomme de Sauvigon
Lunch
Steps in Cheese Making: An Overview
Culture Characteristics
Cheese Tasting

Day 2:

Sensory Evaluation of Cheese
Cheese Make
Affinage Techniques

Fees

Tuition is $800-$960 for in-state registrants
Tuition is $960-$1152 for out of state registrants
Limited to the first 20 participants

Instructors

Lead Instructor

Robert Ralyea,
Senior Extension Associate
rdr10 [at] cornell.edu (rdr10[at]cornell[dot]edu)
(607) 255-7643

Course Dates

No course scheduled at this time

Registration Closed

Learn more about Dairy Foods Extension

Course Contact

Louise Felker
Program Coordinator
607-255-7098
lmf226 [at] cornell.edu (lmf226[at]cornell[dot]edu)