Cheese making is a sophisticated process that involves careful handling of ingredients that are combined and turned into cheese through a series of steps. This caseiculture course takes you through the ins and outs of cheese making. We outline the various classifications and types of cheese found around the world and go through the numerous ingredients used in their preparation. We then provide a detailed explanation of the cheese production process.

We first outline the general process of cheese making, from the selection of milk to their ageing process. We explain that there are no standard ingredients or procedures used for cheese production. The course then identifies the various kitchen tools and pieces of equipment that are used in the production process. We discuss the importance of maintaining hygiene and food safety in the cheese production process. We outline the many varieties of cheese, including speciality cheeses, to round out your newfound cheese making skills.

With the increase in demand for cheese all over the world, commercial entities employ a number of advanced production techniques. We examine the techniques used for mass production of the different types of cheese. Finally, we explain how to employ professional methods of tasting cheese during the evaluation phase of production. This cheese making course is suitable for amateur cooks and anyone interested in mastering the art of cheese making.