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French Cheese Making Oct 26-27 2013

Item #:201W102613 

French Cheese Class
Curd Prep !

   Our Price: $395.00
Quantity
Availability: In Stock
Usually ships In 2-3 Business Days





This is a workshop with Jim Wallace our cheese expert
for those who have already made a few cheese and would like to
explore the fabulous world of French style cheese.

The intent will be to teach more about the concepts involved in cheesemaking rather than following a fixed recipe. You will be leaving with no just a great knowledge of the cheese we make, but with a solid foundation in the 'How' and 'Why' of cheesemaking in general.
While we make several cheeses we will be spending a good portion of the time learning about the post make aspects, such as rind development and cave aging with an emphasis on natural rinds.

The cheeses targeted below will cover a range of make processes covering soft to medium firm cheeses, all with natural rinds that define the final character of the cheeses. With this variety of different techniques and controls you will have the ability to reach out to many other styles of cheese, know what to expect and, how to keep the process on track.

The cheese we will explore in this workshop are:

Blue D' Auvergne



A classic French blue cheese from the Auvergne mountains of central France. This will focus on the proper curd development for blue cheese and providing an open structure for an internal blue mold to grow. This cheese is made in a similar style to the Roquefort cheese but instead of being made from sheep milk it is made from cows milk. It is one of our favorites and is usually found in our lunch pack when travelling in France.

Reblochon



This cheese is typical of those made in the Haute-Savoie region of eastern France. It is a semisoft cheese with a washed rind. When aged properly and properly brought to room temp it presents a cheese almost flowing from its natural rind. This cheese truly shines with raw milk but also wonderful with pasteurized milk as it develops into a soft cheese with truly amazing flavors and aromas. This is a cheese I buy directly from the farm when in France, where it is brought cool and damp from the cave. The closest you will get to that here is by making it at yourself.

Tomme
d' Savoie



This is a traditional cheese from the Pre-Alps region of France. It is a firmer cheese and ages with a natural (wild) mold covered rind. In every workshop I include a cheese that focuses on the farmstead need for a quick to make and easy to age cheese. One that is equally complex and interesting as those made with more extensive processes. This is the cheese they make in the region when the milk supply is high.

I often age this one in the leftover skins from wine making as a Tomme au Marc its an amazing cheese with the flavor and aroma of the grapes permeating it.

Click Here for a fabulous review of one of Jim's recent "French" cheese classes.

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
  • how to set up and maintain a simple cave
  • aging conditions

Cheese Making 201
'Beyond the Basics'

 

This is a fantastic class for those who want to go to the next step!

Learn more about the concepts involved in cheesemaking rather than following a fixed recipe.

Learn about the follow up.. such as rind development and cave aging with an emphasis on natural rinds.

You will learn more about:..

.. Equipment and tools needed
.. Space requirements
.. Types of milk and how they differ
.. Types of cultures and
....how to use them
.. Salt and how it changes the cheese
.. Wax vs natural rinds
.. Aging conditions
.. How-to set up and maintain
....a simple cave


and will also learn how to: ...
... Monitor the process by pH and titration
... Control final acidity and moisture of cheese
... The proper point at which to transfer curd to mold
... Details of post process finishing...
... to establish ...
... Smooth surfaces for natural rind formation and aging
... Pressing and salting techniques
... Proper rind development
as well as many other aspects of
natural cave aging

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The Cheese Queen is in Food and Wine and Barbara Kingsolver's
book Animal, Vegetable, Miracle!

Thanks for joining our cheese making family, keep those stories & photos coming. We love to hear from you!

In Peace,
Ricki, the cheese queen

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