Basic Cheesemaking | Soft Cheeses | Grading | Yogurt & Fermented Products | Tailored Training
|Everyone knows what cheese they like, but do you know why? Cheese is an organic product, changing with a large number of factors, and the evaluation of the final product is a critical step in the selection of cheese for sale.|
Traditional British cheeses, particularly Cheddar and the territorial varieties, are graded by cheese graders, and the destination of the final cheese is influenced by the opinion of the grader. Currently, the exercise cannot be fully automated, analysis of various factors can be carried out by instruments, but only a human can say what the overall quality of the cheese is, and what type of market the cheese will satisfy.
Grading takes place shortly after manufacture, and long before the cheese can be expected to be eaten. Selection of cheese to suit a particular character, e.g. Mature Cheddar, or a particular client, must also be performed by someone who is trained in the characteristics of the cheese, and must be confirmed during the packing process, as batches of cheese are not always consistent.
The course is a one day course, commencing at 9.00 am and finishing at 4.30 pm. A certificate recognising completion of the course will be awarded at the end of the course.
|The course topics include:
- Grading schemes
- Practical grading
- Identification of faults
The course costs £190 plus £38.00 VAT , total cost £228.00, 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
A B Cheesemaking
7 Daybell Close