This intermediate-level, ten-day course covers the technical fundamentals of Cheesemaking. The theory and science of Cheesemaking is explained through hands-on work in the creamery with renowned educator, Ivan Larcher, and the professional staff at Jasper Hill. The experience involves classroom time as well as immersive education on the farm and within Cellars at Jasper Hill where students explore quality, food safety, maturation, and the business of cheese.
This expansive course is designed to provide students with the practical and scientific knowledge, as well as the hands-on experience involved in creating small-scale artisan cheese. Students will be taught the full process of making soft and hard cheeses from milk production, lactic technology, and coagulants, to salting, quality, and maturation.
Stay-tuned for future offerings of this course, which have not yet been scheduled.