Fundamentals of Artisan Cheese provides the practical and scientific knowledge needed to create exquisite artisan cheese. It offers a whole-system perspective on artisan cheesemaking, beginning on the farm with careful attention to animal husbandry and welfare, forage and feed, dairy production, and milk quality. The course then dives deep into the science and art of cheesemaking by exploring raw and pasteurized milk theory, cheese microbiology, coagulants, curdling mechanisms, and starters. In classroom lecture sessions, as well as hands-on and observational cheese making, artisan production of lactic, hard, soft, Saint Nectaire, and traditional brie cheeses is studied. Additional topics covered include: affinage (cultures, climate control, rind treatment, and handling throughout the aging process), recipe development, sensory and tasting skill development, identification of defects and troubleshooting. Attention to critical food safety concerns, an on-site food sanitation workshop, an overview of plant design, exploration of sales and distribution strategy, and lessons is content-based marketing round out the curriculum.
This course is suitable for confident beginners and capable practitioners alike. Students should have some cheesemaking experience, even if only at the home scale.
Dates This course will be offered January 9 – 18, 2017.
Tuition & Fees The complete cost for this course is $3000. This covers tuition, a printed text, electronic access to course materials, and ground transportation between all course locations. Also provided are three meals per day prepared by the #1 ranked Sterling Kitchen. Not included are airport transfers, or accommodations, please let us know if we can assist you with finding these.
Ivan Larcher is a world-renowned master cheese maker, cheese expert, and educator. Ivan lectures and provides technical advice to cheesemakers in North America, Israel, Slovenia, Croatia, Spain, Morocco, Algiers and in the United Kingdom. He also works closely with individual dairies and groups of artisan cheesemakers. Ivan is a former tutor at the Centre Fromager in Carmejane, France, as well as a former lecturer at Duchy College and the School for Artisan Food in the UK. He and his wife Julie have a 20 cow dairy in France, Ferme de L’or Blanc (Farm of the White Gold). Here, they make butter, yogurt, cheese, and rice pudding. They have chosen to stay small-scale for their dairy. Ivan has been teaching at Sterling College since January of 2014, when Sterling and the Cellars at Jasper Hill launched the Artisan Cheese Institute, a series of short courses designed to provide students the practical and scientific knowledge involved in creating small-scale artisan cheese.
Disclaimer: Course descriptions on this webpage are for informational purposes only. Content may be updated or change as planning evolves. Sterling College reserves the right to alter the program specifics, including details about course content, instructors, collaborations, field trips and facilities at any time without notice.