Cheesemaker course: Cheese Ripening, Packaging and Grading

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. For two days, 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, color and appearance defects found in cheese.  Students will have 3 weeks to review all materials, complete a quiz and an assignment.