Cheese Making Workshop - Successful Aging

Sale price$580.00
Date: October 5-6th 2024
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Helping Cheese Makers Since 1978

This workshop provides cheese makers with an in depth understanding of cultures and mold development for successful aging (Affinage). 

From home cheese makers and small farmsteads to chefs and cheese lovers this is a great way to learn how to make and age a fabulous range of semi-soft and hard cheese.

Beginning with raw materials, milk, culture and rennet we'll talk about their roles while moving through the individual cheese making steps three different types of cheese. Each of the three cheeses has been chosen to ideally demonstrate varying aging techniques.

For over two decades Jim Wallace has been developing cheese making guidelines, answering questions, and studying cheese making at home and abroad. During this workshop Jim will welcome you into his cheese lab and aging cellar where he will teach you both cheese making the art of affinage.

Cancellations made more than 30 days before the scheduled workshop date will be refunded in full.

Course Includes

    • Two day class from 9:00am to 4:00pm
    • Tasting/discussing styles of surface preparations for aging
    • A sampling of Jim’s wine/beer creations
    • Delicious lunch each day
Saturday | An array of rind preparations
Sunday | Bring your own cheese for evaluation/discussion
    • Natural rind | Manchego or traditional Tomme
    • Washed rind | Reblochon or Taleggio
    • Mold ripened | Lactic Goat, Robiola or Crescenza style

Topics Covered

    • Equipment and tools needed for developing your cheese for aging
 Space requirements for setting up your own aging space
 Waxing vs preparing for Natural Rinds
 Salt application and how it changes the rind development
 Types of culture and molds, their characteristics, and how to get them working through surface development and aging
 Monitoring and controlling the process by observational methods as well as pH and acid titration
 Natural rind development and other surface protective options
 Aging conditions for natural rinds and how to set up and maintain a simple cave

Specific cheeses in groups above may vary according to what attendees requests are.

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