Professional Cheesemaking 201
with Ivan Larcher
Registration opening soon!
This course builds upon the foundation laid in Professional Cheesemaking 101. Join us as we dive into an in-depth study on the production of specific cheese styles with Professional Cheesemaking 201. This unique course is offered in partnership with the Cellars at Jasper Hill, an American Cheese Society-certified cheese professional educator and producer of award-winning, perfectly ripened, single-source cheeses from the verdant working landscape of Vermont.
This course provides experienced students with the practical and scientific knowledge needed to perfect exquisite small-scale artisanal cheeses. In classroom lecture sessions as well as hands-on and observational cheese making, particular attention is paid to the artisanal production of two cheeses that will be selected with each edition of the course.
After learning to make this array of cheeses, focus shifts to affinage, with attention to ripening cultures, climate control, rind treatment, and handling throughout the aging process. Because great cheesemaking cannot be reduced to rote, recipe-driven work, sensory and tasting skills are developed. A session on defects and troubleshooting provides invaluable tools for managing production and working through the challenges of the inherently variable ecological processes of cheesemaking and aging.
In sessions offered on the Sterling College campus and at The Cellars at Jasper Hill, students also learn about the business of cheesemaking, sales and distribution, and content-based marketing. Attention to critical food safety concerns, an on-site food sanitation workshop, and an overview of plant design round out the curriculum.
This course is produced and instructed by the experts at Academie MonS and made possible with the support of The Cellars at Jasper Hill.
WHO IS THIS CLASS FOR?
Cheesemakers interested in:
- Developing new recipes
- Perfecting existing recipes
- Improving their craft
- Expanding their product line
- Troubleshooting problems in milk production
- Establishing their own herd of dairy animals
Dairy farmers interested in:
- Creating value-added product lines to their liquid milk production
- Converting to a pasture-based grazing system
Affineurs interested in:
- Understanding the challenges facing cheesemakers
- Gaining a full understanding of cheese before it arrives for aging
- Better identifying quality issues in affinage that stem from production issues
- Working with cheesemakers to improve quality
THE PROGRAM INCLUDES:
- Specific chemistry for cheesemaking styles according to the theme of the course
- Desired milk components for best results
- Cheese recipes with sample make sheets
- Specific equipment and tools needed for each style according to the theme of the course
- Packaging issues for each style according to the theme of the course
- Notions of affinage for each style, according to the theme of the course
- Classroom theory and discussion
- Hands-on work in all aspects of farming and dairy production
- One-on-one work on individual objectives
- Daily review of questions and issues encountered in hands-on work
- Students train directly with practicing professionals
Intermediate to Advanced. This course is suitable for confident home cheesemakers and those who have experience in commercial cheesemaking. This course is often considered a professional development opportunity to those who work in the cheese industry.
There are no formal prerequisites for this class. Professional Cheesemaking 101 is a highly recommended prerequisite course for this class but not required. In order to gain the full value of the class, students should have solid cheese-making experience and should come with a general understanding of the biology and chemistry associated with milk, proteins, carbohydrates, enzymes and microbes along with basic algebra. Metric units and degrees Celsius are commonly used in cheesemaking; please be comfortable with these units of measure before class begins.
- Tuition for this course is $3100.00. This includes classroom lectures, hands-on workshops, lodging during the course and all meals.
- Class size is limited to 6. A minimum of 3 enrollments are required for the course to be held.
- A non-refundable deposit of 20% of the tuition may be made in order to reserve your seat in a course at any time until the full tuition due date, at which time full tuition will be due to reserve a seat in the course.
- Tuition is due to be paid in full 30 days before the course start date. A late fee of $50 will be applied in the case of payments made past the full tuition due date.
- In the case of course cancellation by the institution, deposits will be returned. Course fees beyond the non-refundable minimum deposit are refundable for cancellations up to 30 days before the course start date. Please contact your course coordinator for cancellations after that date.
Registration opening soon!