Curriculum

Learning Objectives

  • Learn about different types of milk and how they influence cheese flavor profiles
  • Explore fundamental concepts of rennet, curdling methods, starter culture, ripening cultures, and salt
  • Identify different kinds of rinds and how the rinds are achieved through aging
  • Conduct sensory evaluations that assess the taste, smell, and visual characteristics of different types of cheeses

Weekly Module Topics

  • Week 1 – Raw Materials: Students will learn how four ingredients (milk, rennet, cultures, and salt) can produce radically different flavors and products
  • Week 2 – Making Cheese & Rind Development: Step-by-step walk through of a cheesemaking day with video support from a Vermont Farmstead. Students will also dive into the different kinds of cheese rinds and learn more about the development of soft ripened, natural rind, no rind, and blue cheeses.
  • Week 3 – Cheesemaking as a Profession: Through interviews with cheese industry professionals, students will gain insight into cheese careers and the types of experience, skills, and knowledge the cheese industry is seeking.
  • Week 4 – Sensory Evaluation: Tying together the first three modules, students will conduct a sensory evaluation. By this point, students will have an understanding of industry standards and will be able to identify defects for different styles of cheese.

Final Project

Learning will culminate in a final presentation where students will present on a cheese of their choosing during a live session at the end of week 4.