There are an estimated 12,000 types of cheese produced worldwide. This diversity is amazing considering the starting material for all of them is cow, sheep, and/or goat milk. The myriad of textures and flavours found in cheese arise from how that milk was processed during cheese making, what microbes were used, and how long and in what environment the cheese is aged.
This course will introduce attendees to the chemistry and microbiology of milk, the important steps in the cheese making process, and the effects of different types of microbes on cheese flavor and texture. Various types of cheeses along with wine will be tasted, and the science behind the flavor and texture of the cheeses will be discussed. A cheese making demo will be performed to show how liquid milk is transformed into solid cheese curds.
You will leave the class with a better appreciation and understanding of cheese manufacture and flavour development, and with the knowledge to produce your own cheeses at home.
Limited Spaces available. Le Cordon Bleu Gift Vouchers can be used to pay for part of the course.