Max Facktor Mini-Master


Expand your cheese knowledge with this 10-hour series divided into six sessions during two days.  (10:00 AM - 3:30 PM)  Students will sample cheese during each session that represent each session's content. Key terms will be introduced and described throughout the series. The last session on the first day will include a wine pairing component and the final session on the second day will include a beer pairing component.  (Lite lunch included both days)

WED JULY 22ND - 10:00 AM TO 3:30 PM

Session 1:

The first session will begin with a quiz which will be graded and returned at the end of the series. A brief history of cheese and the evolution of styles will be presented in this session, along with the various influences of terroir and seasons on cheese development. The first session will present the major categories and the many ways that cheeses can be classified.

Session 2:

This session focuses on cheesemaking with an emphasis on cheese classification based on ingredients and cheesemaking practices. The raw ingredients and composition of dairy milks will be compared and the function of the various components in cheesemaking will be examined: milk, starter cultures, adjunct cultures, coagulants, and salts. The role these ingredients play in the cheesemaking operations: standardization, filtration, homogenization, heat treatment, coagulation, whey separation, cutting, milling, salting, ash applications, stirring, curd washing, pressing, coloring, coating, waxing, bandaging and wrapping.

Session 3:

Students will learn how to make an initial analysis and evaluation of cheese and its sensory profiles including: attributes, projected peak stages of ripeness, and the identification of faults. The lexicon of cheese descriptions is highlighted in this session. This session will include a wine pairing exercise that focuses on organoleptic profiles, progression, and the fundamental principles of successful cheese and wine pairing.

THURSDAY JULY 23RD - 10:00 AM TO 3:30 PM

Session 4:

Nutrition, Safety, and the Raw Milk Debate  Is cheese good for you? Microbiological quality and safety issues in cheesemaking. This session will take an in-depth look at cheese nutrition, including how cheese compares with other foods, how milk type and cheesemaking and ripening practices contribute to the nutritional content of cheese. Safety concerns will address the allergies attributed to cheese, the controversy over its fat and salt content, and the notion that cheese is a near-perfect food.

Session 5:

Selling Cheese  Romancing the cheese and the importance of proper packaging, storage and display. The business and economic side of cheese in the retail and restaurant environments. What is an A.O.C. or P.D.O. or A.O.P. cheese? What are the advantages of these designations? What are the disadvantages? Reading a cheese label. Reducing waste.

Session 6:

The final session will introduce cheese ripening (affinage) and storage. How are cheeses judged, technically and aesthetically? Where does cheese flavor come from? This session will include a beer pairing exercise, reviewing the pairing principles as they apply to beer and cheese. A short exam will be administered during this final session.

Students will receive a Certificate of Completion after the course.

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