Module 18 focuses on the broad categories of specialty cheeses.
It is important to understand that specialty cheese makers are more likely to use less automated and more traditional methods than described in module 17 Basic Cheese Making.
Their methods and ingredients while different must still be constantly evaluated for safety and impact on quality.
We will look at what specialty cheeses are, how they are made, how flavors can be added and how they are aged and packaged.
After successful completion of this module, you will be able to:
Referred modules:
Further certificates using a themed track. If you completed the Basic Cert 1st you would only have to add from 1-4 modules for various add on Certificates. Conversely, if you completed and track-based certificate first you would get credit for 2-5 modules of the basic 12 already completed.
Module 18 is part of the following themed track:
Fermented Dairy Products Certificate (consists of 1, 2, 3, 4, 5, 6, 17, 18, 19)
This series/track includes course introduction, Dairy Chemistry, Dairy Microbiology, Pasteurization technologies, Sanitation, Fundamentals of Cheese Making, Specialty Cheeses, and Cultured Dairy Products. The intended audience for this track includes all levels of plant personnel involved in the production of fermented dairy products.
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