STERLING COLLEGE ARTISAN CHEESE PROGRAM
2017 Course Descriptions
Sterling College and Cellars at Jasper Hill, with the Center for an Agricultural Economy collaborate to offer a series of classes in cheesemaking lead by renowned, French master cheesemaker and educator, Ivan Larcher. These classes are designed to provide students with the practical and scientific knowledge involved in creating small-scale artisan cheese.
January 9th - 18th, 2017. Cheese 1: Fundamentals of Artisan Cheesemaking.
Fundamentals of Artisan Cheese provides the practical and scientific knowledge needed to create exquisite artisan cheese. It offers a whole-system perspective on artisan cheesemaking, beginning on the farm with careful attention to animal husbandry and welfare, forage and feed, dairy production, and milk quality. The course then dives deep into the science and art of cheesemaking by exploring raw and pasteurized milk theory, cheese microbiology, coagulants, curdling mechanisms, and starters. In classroom lecture sessions, as well as hands-on and observational cheese making, artisan production of lactic, hard, soft, Saint Nectaire, and traditional brie cheeses is studied. Additional topics covered include: affinage (cultures, climate control, rind treatment, and handling throughout the aging process), recipe development, sensory and tasting skill development, identification of defects and troubleshooting.
This course is suitable for confident beginners and capable practitioners alike. Students should have some cheesemaking experience, even if only at the home scale.
Check back soon for future course offerings...