• Milk composition and quality
• Basic microbiology
• Principles of cheese manufacture
• Quality testing of milk & cheese
• Hygiene in the Farmhouse Cheese operation
• Introduction to HACCP for Farmhouse Cheese production
• Different cheese varieties: manufacture and ripening
• Design and layout of plant and equipment
• Legal requirements for cheesemakers
• Tasting cheese: detecting flavours and off-flavours
• A Retailer’s perspective on farmhouse cheese
This practical course guides the trainees as to how they can produce soft cheese, and yoghurt; the course will be run in a small commercial unit in Wicklow it also provides the ingredients for the participants to make their own and evaluates their produced items.
