• Bacteria cultures/molds
• Acid development and profiles
• Getting a proper curd body during molding
• Proper salting
• Conditions for ripening
• Proper handling during the aging process

By looking at the above concepts as we cover a range of styles we will be able to see how we can alter the final flavor and texture by making changes within the process
The specific types will be:

• American Blue ... A simple blue made here in America as made famous by Maytag and Treasure Island Blue and currently raised to new heights by Rogue Creamery in Oregon
• Stilton ... The classic cheese from England.
• Gorgonzola ... This ancient cheese from the north of Italy can range from the piquant cheeses of the mountains to the modern Dolce or sweet version.

Included in this workshop will be : .. tasting and discussing various styles of cheese .. equipment and tools needed for cheese making .. space requirements for home and small dairies etc. .. types of milk and how they are different to work with .. types of cultures, their characteristics, and how to use them .. monitoring the process by pH and acid titration measurement .. control of final acidity and moisture content of cheese .. salt application and how it changes the cheese .. wax vs natural rinds .. aging conditions .. how to set up and maintain a simple cave

more photos and details of Jim's workshop