Cheese Making Course
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 – email@example.com or Leon – firstname.lastname@example.org (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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