About Scheduling a Private Instruction

This is Lesson 1 of our home cheesemaking lesson plan. Our private instruction lesson plans are instruction only.  They do not include beverage/food production on site or any beverage/food handling. 

Cheesemaking Introductory Overview, Starter Cultures, Coagulants, and Sanitation & Safety

Approximate lesson time: 60 minutes

This Lesson 1 Plan Includes:

• Review Recommended Reading Materials and Wares for all Skill Levels
• Four Broad Categories of Cheese
• Beginning Cheeses - Ricotta, Paneer, Mascarpone, Chevre, Fromage Blanc, Cream Cheese.
  • Equipment and Environmental Needs
  • Ingredient Needs
• Intermediate Cheeses – Cottage Cheese, Feta, Quick Mozzarella
  • Milk quality
  • Curd handling
  • Equipment and Environmental Needs
• Advanced Cheeses – Brie/Camembert, Valencay, Blue Cheese, Cheddar, Gouda, Swiss, Italian Mozzarella
  • Secondary molds & presses
  • Equipment and Environmental Needs
• Starter Cultures, Coagulants, and Sanitation/Safety
  • Understanding the Starter Cultures and options
  • Understanding rennet and options
  • Pasteurization
  • Sanitation & Safety