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).
