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Basic Cheese Making

Basic Cheesemaking | Soft Cheeses | Grading | Yogurt & Fermented Products | Tailored Training

Anyone involved with or interested in commercial cheddar and British territorial cheese benefits from a Basic Cheesemaking course.

Starting with milk, its production, composition, and handling, the mechanism which transforms milk into cheese is explained, using Cheddar as the example. Mechanisation of the process, and faults in the product are explored.

Small vats of milk are made into Cheddar, Red Leicester, Cheshire and Caerphilly by the delegates, under the guidance of Chris Ashby and John Allison.

Cheeses made on previous courses, and examples of shop bought products are examined.

   

The course delivers results to all participants. Cheesemakers of many years experience find that the course refreshes their knowledge.

Sales people and suppliers of ingredients and equipment are given confidence to talk about cheese, based on personal experience.

Cheese lovers gain an insight into the complexity of cheese manufacture.

Dairy farmers contemplating diversification find out whether they have an aptitude for the product.

COURSE DETAILS
The course is on for two and a half days, commencing at 9.00 am on the first day, and finishing at 12.30 pm on the third day. A certificate recognising completion of the course will be awarded at the end of the course.
 
The course topics include:

  • Milk
  • Introduction to cheese
  • Classification of Cheeses
  • Stages of Manufacture
  • Factors affecting yield
  • Practical Cheesemaking
  • Introduction to cheese evaluation

The course costs £410 plus £82.00 VAT, total cost £492.00, payable in full on application.

Small and medium sized enterprises may qualify for training grant aid. Contact your local Business Link, Food Group, Lantra or Rural Development Agency for details.

Accommodation is not included. For a list of local hotels and B&B’s please click here accommodation

The courses take place at (please click on link for directions) Reaseheath College, Nantwich, Cheshire CW5 6DF in the Food Studies Building

Application form - please print-off the form, fill in your details and send with your cheque
to:
A B Cheesemaking
7 Daybell Close
Bottesford
Nottingham
NG13 0DQ
UK

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