Are you interested in learning how to make cheese? Leon the Milkman will present his next Cheese Making Course at the Stellenbosch University Food Science Department on the 22nd & 23rd of May. He will be teaching cheese making principles, so that you will have the knowledge to adapt recipes successfully and solve problems, without being overly reliant on a recipe. It is also impossible to make all the cheeses that all the attendees are interested in within the 2 day course. The cheeses he has chosen convey the differences in processes perfectly and have thus been chosen for a reason.
The course starts with a theory section that covers
- Cheese History and Development;
- Cheese types and main differences;
- Milk Composition and influence on cheese making process;
- Basic dairy equipment and processes;
- All ingredients involved in cheese making;
- All cheese making theory and principles discussion;
- Troubleshooting and cheese defects;
- Sensory evaluation principles and quality tests.
This is then followed by a practical session which will cover
- Making of cheddar, gouda, feta, mozzarella, halloumi and comparing methods;
- Salting and pressing the cheese;
- Milk quality tests.
You can take part in the two day course at a cost of R2600.00 per person, of which 50% deposit is payable on booking your place and the balance due on, or before first day of the course. To book your place contact : Elaine – firstname.lastname@example.org or Leon – email@example.com (Cell: 084 952 4685). For more information look at the websites: Cheese Making and Leon The Milkman or pop in to the Facebook page where worldwide members share their cheese making experiences and advise.
Disclaimer: This is a sponsored post and the content has been provided to me. This disclaimer is in line with my blogging policy.
Dave and I are away in the UK and we will be back at work on the 8th of May. I will start replying to blog comments then. You can read our daily diary of our trip by clicking here.
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