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Exploring the Essential Features of “Centre of Excellence – Cheesemaking Diploma Course”
COURSE INFORMATION
10 Modules
What Will You Learn?
Fresh, bloomy rind, washed rind, hard, blue, and vegan cheeses. Learn how to make all your favourites with the Cheesemaking Diploma Course. From cheese rookie to affineur, this course will guide you through the intricacies of the cheesemaking process, equipment, and specific recipes you need to make your own cheeses.
How did cheese become so popular? We’ll discuss the origin of cheese, cheesemaking in ancient civilisations and the global cheese boom.
Following this introduction, it’s straight onto the cheesemaking process, as we explore the five steps used in making pretty much every cheese on the market. Split into two parts: ‘basics’ and ‘other’, you’ll also explore the equipment used in the cheesemaking process – providing an understanding of what is essential and what is optional.
It’s then onto what you’re here for —the cheeses! You’ll receive and follow recipes and guides for all the different types of cheeses. This will not only allow you to make them at home but also give you clarity and insight into how certain cheeses get their flavour and look. Expect recipes for all the greats including brie, feta, English stilton, cheddar, Roquefort and much, much more divided into the following: fresh cheeses, bloomy rind cheeses, washed rind cheeses, hard cheeses, and blue cheeses.
The course concludes with a module on dairy-free/vegan cheeses. We’ll outline the differences between normal and vegan cheesemaking processes and provide you with three tasty vegan cheese recipes that you can follow at home.
By studying this course, you will:
- Discover the history of cheese
- Learn the steps used in all cheesemaking
- Become familiar with the equipment used in the cheesemaking process
- Follow recipes and guidance to make fresh, bloomy rind, washed rind, hard, blue, and vegan cheeses
Course Syllabus
What will I learn on the course?
- Module 1: History of Cheesemaking
6 parts
Introduction
Part 1: The Origin of Cheese
Part 2: Ancient Cheesemaking Tricks
Test Your Knowledge
Key Learning Points Exercise
Module 1 Assessment - Module 2: The Basic Steps of Cheesemaking
6 parts
Part 1: Milk Preparation
Part 2: Curdling
Part 3: Pre-Ripening and Ripening
Test Your Knowledge
Key Learning Points Exercise
Module 2 Assessment - Module 3: Equipment and Apparatus
5 parts
Part 1: Essentials I
Part 2: Essentials II
Test Your Knowledge
Key Learning Points Exercise
Module 3 Assessment - Module 4: Fresh Cheese I
7 parts
Part 1: Basics of Fresh Cheese
Part 2: Mozzarella
Part 3: Feta
Part 4: Halloumi
Test Your Knowledge
Key Learning Points Exercise
Module 4 Assessment - Module 5: Fresh Cheese II
7 parts
Part 1: Ricotta
Part 2: Chevre
Part 3: Cottage Cheese
Part 4: Mascarpone
Test Your Knowledge
Key Learning Points Exercise
Module 5 Assessment - Module 6: Bloomy Rind Cheese
6 parts
Part 1: Basics of Bloomy Rind Cheese
Part 2: Camembert
Part 3: Brie
Test Your Knowledge
Key Learning Points Exercise
Module 6 Assessment - Module 7: Washed Rind Cheese
8 parts
Part 1: Basics of Washed Rind Cheese
Part 2: Taleggio
Part 3: Gruyere
Part 4: Epoisses
Part 5: Reblochon
Test Your Knowledge
Key Learning Points Exercise
Module 7 Assessment - Module 8: Hard Cheese
8 parts
Part 1: Basics of Hard Cheese
Part 2: Cheddar
Part 3: Gouda
Part 4: Parmesan
Part 5: Manchego
Test Your Knowledge
Key Learning Points Exercise
Module 8 Assessment - Module 9: Blue Cheese
7 parts
Part 1: Basics of Blue Cheese
Part 2: Stilton
Part 3: Gorgonzola
Part 4: Roquefort
Test Your Knowledge
Key Learning Points Exercise
Module 9 Assessment - Module 10: Vegan Cheese
8 parts
Part 1: Basics of Vegan Cheese
Part 2: Vegan Camembert
Part 3: Vegan Cream Cheese
Part 4: Vegan Cheddar
Test Your Knowledge
Key Learning Points Exercise
Conclusion
Module 10 Assessment
Who Would Benefit from This Course?
Anyone who would love to make their own cheeses (whether for themselves or as a business) or just better understand the cheesemaking process, will enjoy this course. From the history, process and equipment to specific recipes and guidance on making your favourites, there’s plenty to learn with the Cheesemaking Diploma Course.
Please see the full list of alternative group-buy courses available here: https://lunacourse.com/shop/
