Artisan Cheesemaking II - Blue Style
Advanced Artisan Cheesemaking II courses are meant for graduates of Sterling College Artisan Cheese I: Fundamentals of Cheesemaking course, as well as professionals with a knowledge of cheese technology, practice in Cheesemaking. Participants ideally should have the basic knowledge in the microbiological and biochemical aspects of cheesemaking.
During this intensive course, Ivan Larcher leads students on an thorough exploration into the process of making blue style cheeses. Students will learn curdling methods, preparation of milk, ways of processing and technological parameters, both in theory and in practice. Using different milk types; cow, goat, and sheep’s milk, students will explore the various styles of cheeses belonging to the Blue cheese family.