Cheese Making
From Wisconsin-America's Dairyland

"Blessed are the cheesemakers."
-Monty Python
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Three Hour Cheese Making Workshop-$150.00
Introductory Price $89.97 (includes Camembert/Blue Cheese Making Kit (a $72.97 value) & eBook
& cultures to make two more Camembert cheeses and one Blue cheese &
one Camembert made at the workshop.
Learn about various types of cheeses and how to make them. During the two hour workshop we will make (Camembert/Brie). Making this cheese will allow for a good understanding of basic cheese making fundamentals. Two short videos will also be shown. We will also reheat the whey to make Ricotta. Sample homemade Camembert/Brie and other cheeses. Below is a brief outline of what will be discussed. When you are finished with this workshop, you will have an excellent understanding of how various cheese is made and how to control the process so you can attain the results you want in a particular cheese. You will take home a Kit to make more Camembert/Brie/Blue cheese and age the Camembert you made at the workshop.
2012 Upcoming Three Hour Workshops-10am until 1pm.
Click on the date you wish to register/pay for the workshop.
*dates may change or cancel based on minimum bookings.
A Family Cheese Making Experience
Anne (far left) treated her family to a cheese-making workshop while they were all home for the holidays. Pictured L-R are: Anne (Kodiak, AK), Mary (Dayton, OH), Kristen (Madison, WI), Maggie (Philadelphia, PA), Luke (Chicago, IL), Mike (Pittsburgh, PA), Jane & John (Menomonee Falls, WI).This energetic and adventurous family even sampled the whey from making cheese.
Below are some of the topics which will be discussed at the three hour workshop.

MILK       www.realmilk.com
 Raw fresh milk from dairy farm.
 Seven parts skim to one part heavy cream.
 Whole non homogenized.
 Whole non pasteurized.

PASTEURIZATION & HEAT TREATMENT-kills off spoilage organisms and allows longer shelf life.
  Destroys desirable lactic bacteria and enzymes.
  Not needed for hard cheeses aged over 60 days.
 164f (72c) for 16 seconds or 145f (63c) for 30 minutes

HOMOGENIZATION
  Fat evenly distributed. Softer curd. Use calcium chloride with rennet to insure coagulation and higher yield.

SANITATION
  Cheese making in 70f or higher temps can produce unwanted bacteria and flavors.
  Mild bleach rinses with cold water/hot water rinse. Non rinse acid or iodine based sanitizers.

WARMERS
  Medical water baths. Food warmers. Stove pot.

RIPENING-ACIDIFICATION-Strains for different cheeses.
  Mesophilic-102f or below-cheddar, brick, gouda, feta, camembert, fresh cheeses, blue.
  Thermophilic-greater than 104-up to 130f-Parma cheeses, Gruyere, swiss.
  Chevre, sour cream, cream cheese, quark-lower ripening temp. 68-75f.
  90f for many other cheeses.  Reheat to 100-125f for hard cheeses.

AFFINAGE (AH-fee-nahj
 Aging temps 46-55f. Brining. Washing rind. Waxing-cream wax. Hard wax.  Exterior molds. Using wine baths. Olive oil wiping. B-Linens to wash rind.

Procedure
  Heat milk to target inoculation temperature.
  Innoculation with lactic starter and/or molds.
  Ripening period.
  Renneting-liquid, dry, tablets, vegi, animal.
  Testing for clean break.
  Cutting curd.
  Stirring curds and/or reheating.
  Draining curds and/or moulding curds.
  Slabbing (stacking).
  Cheddaring.
  Additional draining.
  Seasoning with herbs and/or spices.
  Milling/cutting curds for pressing or moulding.
  Pressing-light then heavier pressing.
  Salting-draws out excess moisture, controls spoilage bacteria, brings out flavors.
  Brining-for cheeses not already salted in the curd stage. Light-Feta/10-14oz. salt to 1 gal. water. Med-
  20oz. to 1 gal. Hard cheeses: Heavy-32oz. to 1 gal.  5.2pH. Use whey or vinegar to lower pH.
  Use 1 Tbsp. vinegar/gal of brine.
  Dressing with course cheese cloth. Trimming.
  Affinage-care of cheese during aging period.
 
 
 
 
 
 
 
 
 

 

TheCheeseMaker.com
11611 N. Grace Ct.
Mequon, WI 53092
414-745-5483 phone/text
Steve Shapson's The CheeseMaker • theCheeseMaker.com © 2012