Cheesemaking: the art, the science, and the technology
Instructor: Dr. Moshe Rosenberg, Professor and Dairy Specialist , Department of Food Science and Technology University of California, Davis Davis, CA 95616
Date: September 24 and 25, 2019 – 8:30am-4:30pm
Location: Tomales Bay Foods, 2080 Lakeville Highway, Petaluma, CA 94952
Tickets: $150/member and $200/non-member
About the class:
The success of cheesemakers, and especially of artisan cheesemakers in the current marketplace is critically dependent on the unique quality attributes of the cheeses they make and deliver. The highly competitive nature of the marketplace requires cheese makers to develop competitive skills that can allow them to design, and prepare unique cheeses, in a way that reflects both the elements of terroir and the technical skills of the cheesemaker. This course is design to address the unique needs and challenges associated with small- scale cheesemaking.
The course consists of two full days of lectures and discussions. The course will introduce and discuss the multitude of scientific and technical disciplines that collectively govern the quality of milk for cheese making, the transformation of milk to curd and, later on, the development of cheese quality attributes. The course is designed to equip the participants with the basic understanding and practical information needed to successfully design, prepare and market high quality,
commercially competitive cheeses.
Unlike traditional cheese making courses, this course will address and discuss the distinctive relationships between elements of terroir and cheese making practices that allow designing and preparing cheeses with regional uniqueness. The course will discuss the opportunities and challenges associated with utilization of goats, ewes and cows milk in cheese making.
Topics that are covered and discussed during the course:
• Quality, composition and processibility of goat, ewe and cow’s milk
• Cold storage of milk and its implications on cheese making and on cheese quality
• Somatic cells and the impact of SCC on cheese making and on cheese quality
• Microorganisms in cheese making
• Enzymes in cheese making
• Terroir elements in cheese making
• Transforming milk into curd: acid and enzymatic curds In-the-vat curd manipulations –
controlling moisture content, acidity, texture and quality
• Curd drainage and pressing
• Salt in cheese making: dry salting and brining operations
• Cheese aging operations
• Flavor and texture development in cheese
• Wisely selecting enzymes and microbial starter for cheese making
• Wisely selecting equipment for cheese making
• Designing cheese quality attributes
• Cleaning and sanitizing operations in cheese making
• Trouble shooting in cheese making – identifying cause and effect relationships
• Basic analyses that make life easier
Who should attend?
The course is highly valuable to: artisan and small-scale cheese makers, those who consider becoming cheese makers, cheese marketers and dealers, cheese buyers as well as those who use cheese in culinary applications.
Ticket price includes two days of instruction, class materials, as well as coffee/light breakfast and lunch each day.