Day 1: The Basics of Cheese
The first class will offer a thorough overview of all things cheese. Students will be given a brief history of cheese, followed by an explanation of the differences in various cheese styles (e.g. washed rind, bloomy rind, tomme) and milk types (e.g. goat, sheep, cow); the influences of terroir, animal breeds and seasons; and how cheeses are classified and categorized. Digging deeper into composition of dairy milks, students will learn their function; how cultures and rennet fit into the process; and an introduction to cheese ripening (affinage). By the end of the class, students will know how to make an initial analysis and evaluation of a cheese; how to properly cut, package, store and display cheese; and what can go wrong when those steps are done incorrectly. Finally, the business of cheese will be explained: the business and economic sides of cheese in the retail and restaurant environments; what is an A.O.C., P.D.O. or A.O.P. cheese.