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. Aging the Alpine Cheese

    6. Aging Cheese in a Refrigerator

    7. Beyond Refrigerators: More Aging Options

    8. Potential Variations: A Starter List

    9. 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
  • 23 lessons
  • 1 hour of video content