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).
In this 2-day, course, we explore the science behind crafting the perfect chocolate, from the initial bean selection to the final product.
Through a combination of expert lectures and hands-on practice, you will:
