Enquire or enrol now

Dates:  June 8-12, 2009

Times: Classroom days  9 a.m. - 5.00 p.m.  Practical days 8.30-5.00

Location:  NZ Cheese School Putaruru New Zealand

About the Course

This 5 day course covers a combination of theory and practical work. The principles of Cheesemaking are fully explained.  Learn to be a master over your cheese.  Why is milk quality critical and how can you control it.  Featuring all cheese categories of interest to the participants.  Actual cheeses covered will be those indicated as of interest to the participants on the enrolment form.

You will learn among much other valuable information, understand which starter to choose, how to combat phage, and why all rennet is not the same, how to make these cheeses, how to salt them, store them, and the causes of problems.  You will learn what makes a Camembert bitter, why a washed rind cheese needs special attention, how to get good blue mould through a blue vein cheese, where the control points in the process are, basic troubleshooting techniques, and much more. 
 

Key Topics

• Milk handling and treatment

• Milk standardisation

• Pasteurisation

• Starter cultures and preparation

• Coagulation of milk

• Curd/whey stage

• pH/Acidity testing

• Moulding of cheese

• Pressing of cheese

• Salting of cheese

• Maturation of cheese

• Cheese manufacturing methods

• Hygiene and Sanitation

• Quality control

• Critical control points

Course Cost

• NZ$1,450 plus GST before subsidy

• A subsidy may be available for New Zealand residents, reducing the cost by approximately 50%.

What's Included  (Super value)

• All tuition and comprehensive Cheesemaking book "Cheesemaking, Theory and Practice" by Neil Willman.

• Lunches and morning teas

• Cheese tastings

• Protective clothing

• Boot hire

• A gift pack of 2 cheeses

Course Leader    Neil Willman
Neil is a leading authority on specialist cheese.   Neil has assisted many specialty cheesemakers in getting established over the past 15 years.  He is the Master Judge of the New Zealand Cheese Awards, Head Judge of the Australian Grand Dairy Awards, the DIAA National Dairy Products competition and a 3 time judge at the World Champion Cheese contest.  He has also judged at the British Cheese Awards.  Neil has been training cheese enthusiasts for over 25 years in Australia and New Zealand and loves to share his passion for cheese.

Who should attend?

You should attend if you want to:  

• Get serious about learning some of the reason why things happen and how to control the Cheesemaking process

• Gain valuable applied Cheesemaking knowledge

• Gain valuable practical Cheesemaking experience

• Obtain a Cheesemakers Certificate

What should you bring?

• Writing implements

• Calculator

• Note pad