Course curriculum

    1. Part I - What is cheese?

    2. Part 2 - Milk's microbes, clabber culture & starting a lactic cheese

    3. Part 3 - Kefir culture

    4. Part 4 - Amasi (Milkbeer!)

    5. Part 5 - Yogurt & thermophilic cultures

    6. Part 6 - The perils of pasteurization

    7. Course Notes

    8. Techniques

    1. Part 1 - Culture care

    2. Part 2 - Lactic cheese make

    3. Part 3 - Geotrichum candidum & ageing lactic cheeses

    4. Part 4 - The dynamics of microbial communities

    1. Part 1 - Beginning camembert & mozzarella; natural rennet

    2. Part 2 - Camembert & mozzarella makes

    3. Part 3 - Culture care

    4. Part 4 - Camembert ripening & Penicillium candidum

    5. Part 5 - Natural pH testing

    6. Part 6 - Stretching mozzarella (and burrata and oaxaca)

    7. Part 7 - Salting camemberts and aged lactic cheeses

    1. Part 1 - Beginning a Bleu d'Auvergne

    2. Part 2 - Stirring the blue cheese curds

    3. Part 3 - Forming the blue cheese

    4. Part 4 - Aging the blue cheese and Penicillium roqueforti

    5. Part 5 - Stilton and milled curd cheeses

    6. Part 6 - Care of camemberts and crottins

    7. Part 7 - Preparing traditional rennet

    1. Part 1 - Beginning a semi-alpine Tomme

    2. Part 2 - Cutting and cooking tomme curds

    3. Part 3 - Aging the tomme and washed rind cheeses

    4. Part 4 - Cheese care and the cheese cave

    5. Part 5 - Ricotta, Caciocavallo and Conclusion

About this course

  • 31 lessons
  • 16.5 hours of video content