The Art of Cheesemaking: 101

The Art of Cheesemaking:101 is being taught by Sheila Flanagan and Sal Speight, both internationally awarded cheesemakers, known for creative semi-aged cheeses. This course will focus on all of the simplest aspects of cheesemaking and the vast variety of cheeses that can be made based on different cultures, rennets, additives and mechanical processing methods. Shelia and Sal will highlight such topics as: importance of cheese starter culture and how different cultures dictate cheesemaking steps, varieties of rennet and their pros and cons, eight steps of cheesemaking and how each affects the final product, categories of cheese from fresh to semi …