White Mould and Blue Vein Cheesemaking

 August 11-15, 2008, Adelaide

The course is conducted by Neil Willman.

About the Courses

 Key Topics

• Lactic cultures for white and Blue vein cheese and their characteristics

• Ripening cultures for white and Blue vein cheese and their characteristics

• Selection of cultures and ripening cultures

• Ripening: To ripen or not to ripen the milk?

• Defects and causes for white and Blue vein cheeses

• What happens during maturation of white and blue cheese?

• Control of maturation for white and Blue vein cheese.

• Practical hygiene and sanitation;

• Practical cheesemaking of various types of white and Blue vein cheese.

• Milk handling and treatment;

• Pasteurisation,

• Rennetting of milk;

• Practical pH/Acidity testing;

• Addition and preparation of starters;

• Practical salting of cheese;

Course Leader    Neil Willman is Australia leading authority on specialist cheese.   

Course Materials:

Course materials will be provided.

Registration time 9.00 a.m.

Venue:  Regency TAFE
Days Rd
Regency Park
Adelaide SA

Who should attend?

You should attend if you want:  

• Gaining valuable practical cheesemaking experience  

• Setting up a cheesemaking business

• Making blue cheese varieties;

• Prior experience useful but not essential.  

What should you bring?

• Clean protective outer garments to dairy industry standard.  Eg white overalls with no breast pockets or white trousers and white t-shirt.  The other option is to purchase disposable overalls at the course at a cost of $5. 

• Clean gum boots or waterproof footwear not worn outside food premises; and a

•  Calculator.  

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