Course curriculum

    1. Welcome

    2. Equipment and Ingredients

    1. Part 1: Making 5 Artisan Cheeses

    2. Part 2: Making 5 Artisan Cheeses

    3. Postscript: A Confession and a Pep Talk

    4. Air Drying the Alpine Cheese

    5. Refrigerator Aging: Alpine-Style Tomme

    6. Cleaning and Tasting the Natural Rind Alpine-Style Cheese

    7. The Test Alpine: Aging and Tasting

    8. Guidelines for Aging Cheese in a Refrigerator

    9. Beyond Refrigerators: More Aging Options

    10. Potential Variations: A Starter List

    11. Suggestions for Enjoying Your Cheeses

    1. The Flow of Cheesemaking

    2. How To Make a Saturated Salt Brine

    3. Ways To Tell That Curds Are Done Cooking

    4. DIY Soft Cheese Molds

    5. Milk Considerations

    6. Troubleshooting

    7. Glossary

    1. Overview

    2. Foundations of Cheesemaking

    3. Understanding Holes in Cheese

    4. The CREAM Method

    1. Ricotta Cheesecake

About this course

  • $149.00
  • 25 lessons
  • 1.5 hours of video content