Cheesemaker Course: Cheese Ripening, Packaging & Grading, Nov. 14-Dec.8

Non-fresh cheeses develop their sensory profile during ripening while ripening agents change cheese components based on curd composition, environment control, salting and surface treatments, and packaging to deliver a wide range of flavours, aromas, textures, and appearance that define cheese quality. During this 3-weeks online course participants will learn about ripening agents, cheese surface treatments such as coatings, ripening environments, changes that occur during ripening (texture, flavour, composition). Students will then learn techniques to grade cheese and develop proper protocols while judging cheese. Lab sessions include recognizing the most common flavor, body, texture, colour and appearance defects found in cheese.  The basic principles of cheese packaging will also be covered.