Cheddar Cheeses: A 2 Day Workshop with Paul Thomas

461 Webb Rd.
Pittsfield, ME 04967 United States
Balfour Farm
10/9/2019 - 10/10/2019

2 Day workshop will run from 9 am to approx. 4 or 5 pm both days. 

Event Details

Instructor: Paul Thomas has considerable experience teaching cheesemaking courses in the UK, Ireland, Germany, Sweden, Russia and Israel as well as doing webinar based training for Dairy Australia. He works with professional cheesemaking clients and new start-ups around the world to develop new products, troubleshoot defects and deal with food safety and non-conformity issues. He has delivered training for food enforcement trainings on behalf of the food safety authorities in the UK and was one of the five co-authors of the EU Guide to Good Hygiene Practice in the Production of Artisanal Cheese and Dairy Products. He works with both the SCA in the UK and FACE Network which represents European farmhouse and artisan cheesemakers. He also authored Home-Made Cheese(Lorenz Books) aimed at home cheesemakers. 

Paul teaches a standard cheddar course which takes two days and includes: 

Practical Sessions - The recipe and the cheesemaking process, Larding and cloth binding. 

Theoretical Sessions - Maturation conditions and cheese care, Troubleshooting/Common defects, Food safety specific to the cheese technology in raw and pasteurised cheeses (identification of controls during the production process), The biochemistry of flavour development (milk enzymes, rennet, enzymes arising from lactic acid bacteria) and impact of salt and moisture on ripening microflora; Reducing intra and inter batch variability – flocculation and hardening time, acidification, drainage and demineralisation of curd. The effect of speeding/slowing acidification and drainage on curd characteristics. Selection of starter cultures and preparation of bulk starters. The impact of Non-starter lactic acid bacteria on cheese maturation. Comparison of cheddar and other British territorial cheeses (Cheshire and Caerphilly) made using similar process steps. 

The theoretical sessions can be applied to other cheese varieties and the course would therefore be of benefit to cheesemakers who are making other cheese varieties. To maximise the benefit there will also be a troubleshooting session during the course if attendees wanted to bring in any of their ‘problem’ cheeses (any technology). 

Paul has a powerpoint presentation and the attendees will receive a copy of the course notes.

Note: Lunch will be provided both days of the workshop along with coffee & tea. Please arrive a half hour early on the first day of class for registration and introductions. 

Additional Information
Event Contact:
Arlene Brokaw
Contact Organization:
Maine Cheese Guild
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