September 25, 2019 @ 8:30 am – 4:30 pm
Tomales Bay Foods
2080 Lakeville Highway
CA 94954
Cheesemaking: the art, the science, and the technology @ Tomales Bay Foods | Petaluma | CA | United States

Cheesemakers, we invite you to join the California Artisan Cheese Guild and Professor Moshe Rosenberg of UC Davis for this in-depth session on the art, the science, and the technology of cheesemaking.

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.

Class is from 8:30am-4:30pm on September 24 and September 25.

Instructor: Dr. Moshe Rosenberg, Professor and Dairy Specialist

Department of Food Science and Technology University of California, Davis Davis, CA 95616


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