A Full Introduction to Artisan Cheese and Its Traditions

Love cheese? Join us in this workshop for a complete immersion in the world of cheese. This class will include the history of cheesemaking, the professional way to taste cheese, cheese types and classification, regional specialties and variations, the importance of terroir, cheese flavor profiles, understanding affinage, food and beverage pairings, proper care and handling of cheese, service, and presentation, and even more!
Note: Each class includes a tasting of artisan cheeses with wine and beverage accompaniments.

Judy Creighton, is a Certified Cheese Professional, cheese educator and consultant. Currently she is on the board of the California Artisan Cheese Guild, guest lecturer at School of Restaurant Hospitality, City College of San Francisco, and regular instructor at the Cheese School of San Francisco.

Cheese Chemistry

This course presents the basic chemistry of the cheese manufacturing process and the affects each step has in the final cheese product as it relates to flavor, texture, aroma, and functionality in the finished cheese. Through lecture, questionn-and-answer sessions, and demonstrations, you will develop an understanding of specific manufacturing parameters of various cheese styles and how simple changes can be made that allow for physical and chemical changes to occur. in the final cheese product.

Milk Types and Quality

What are the types of milk? How do we define quality and why does it matter? Starting with a brief review of microbiology as it relates to milk quality, the class will identify parameters that constitute milk quality and why quality is important in cheese manufacturing. The class will focus on characteristics of milk components and differences in animal breeds. Variations due to lactation and feeding will be covered as well as how milk storage and heat treatment affect milk, flavor, and cheese production. We will also discuss milk safety. Bring a bag lunch. We will break for an hour.

Amy M. Lammert, PhD, is an Assistant Professor in the Dairy Science Department at California Polytechnic State University, San Luis Obispo.

Hygiene and Food Safety in Cheesemaking

This four-hour course will explore hazards of a biological nature which are capable of causing food borne illnesses if present in cheese. Not only will these hazards be identified, but their source and control during the process of cheese production will be explored. Topics to address the control of these hazards will include good manufacturing practices, cleaning and sanitizing issues, and temperature (i.e.,
heat treatment). Physical and chemical hazards in cheese will also be addressed with emphasis on the identification and eradication of potential sources of physical and chemical hazards.

Kuba Hemmerling is the master cheesemaker and plant manager at Point Reyes Farmstead Cheese. He has extensive experience as a quality assurance manager and consultant and is certified by the International HACCP Alliance.

Principles and Practices of Cheesemaking

This two-day course features lecture and discussions on the cheesemaking process. You will learn why each step is done and the vocabulary associated with it. By the end of the course, you will be able to carry out basic cheesemaking procedures including
fermentation, coagulation, cutting curd, cooking curd, and forming a finished cheese. Course will include a field trip to a local working creamery. Details to be discussed in class. A catered lunch will be provided both days.

Marc Bates has over 40 years experience
in the food industry including Creamery
Operator and Manager for the Washington
State University Creamery for 27 years
and 11 years as a food industry consultant
specializing in cheesemaking.

Krysta Kasternakis has worked for
Cowgirl Creamery in Point Reyes for the
past six years, first as a Cheesemonger,
working the front lines educating the
public about artisan cheeses, and currently
as the Lead Cheesemaker at the Pt. Reyes
Creamery.