Soft Cheese

Basic Cheesemaking | Soft Cheeses | Grading | Yogurt & Fermented Products | Tailored Training

The Soft Cheese Course can follow on from the Basic Cheesemaking course, but also stands alone.

A brief introduction covers the initial cheesemaking process, a basic knowledge of cheesemaking is an advantage before attending the course, but is not essential.

Fresh soft cheese, from fromage frais to feta and high moisture mozzarella, and ripened soft cheeses, including surface mould ripened, blues, and washed rind types are examined and discussed.

Examples of lactic cheese, fresh formed, semi-soft, blue, and feta are made in small cheese vats, and the participants are able to take examples of cheese away with them, to ripen and consume in their own homes.

COURSE DETAILS
The course is on two and a half days, commencing at 9.00 am on the first day, and finishing at 12.30 pm on the third day.

A certificate recognising completion of the course will be awarded at the end of the course.

The course topics include:

Introduction to soft cheese
Selection of starters
Methods of manufacture including:
Fresh soft, bacterial ripened, mould
ripened, blue types
Practical cheesemaking
Brine salting
packaging

Next course 26-28th October 2010. Applications by 12th October. The course costs £430.00 plus £75.25 VAT , total cost £505.25, payable in full on application.

Small and medium sized enterprises may qualify for training grant aid. Contact your local Business Link, Food Group, Lantra,or Rural Development Agency for details

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Accommodation is not included. For a list of local hotels and B&B’s please click here accommodation

The courses take place at (please click on link for directions) Reaseheath College, Nantwich, Cheshire CW5 6DF in the Food Studies Building

Application form - please print-off the form, fill in your details and send with your cheque
to:
A B Cheesemaking
7 Daybell Close
Bottesford
Nottingham
NG13 0DQ
UK