- 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.
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.