Content
- Placing milk samples in incubators
- How to start making fresh cheeses
- Making firm white cheeses
- Boiling whey for Norwegian brown cheese
- Theories of milk as a raw material, hygiene and quality assurance
- Evening programme: images of cheese making, Norwegian traditional cheeses
- Shaping fresh cheeses
- Turning firm cheeses, measuring pH, salting
- Assessing milk samples
- Boiling brown cheese
- Making yoghurt
- Theory: cheese making technology, salting, storage and equipment (with slides)
- Sour milk cheeses: making gamalost, theory on gamalost while we make it
- Lunch with cheese tasting
Course led by
Pascale Baudonnel
Registration by 11 May 2009 to
Dag Sveinung Moen
E-mail dag.sveinung.moen@dyrskun.no
Tel. +47 35 06 57 71
