How do you handle requests for cheese?

[dthelmers]

Boofer, although there is no way that a single class could begin to address all these types of cheeses, I found that the class I took the summer before last was really helpful in getting tactile experience of what a clean break looked and felt like, and what the curd should look and feel like. There is a wealth of information on this forum, but it's hard to describe, or even show in pictures, what good curd is like. Having that start really helped me launch into making cheese. I recommend a class if available, just so you can experience first hand an experienced cheese maker's process.

[Sailor Con Queso]

Boof - an introductory cheese class teaches the fundamentals. Lactics, rind development, washed rinds, aging, and culture selection are way beyond the level of most beginners.

In my own beginner classes, I teach people enough to get them started. I want them to go home and actually make Mozz (successfully), yogurt, Ricotta, Queso Blanco, Mascarpone, and other simple cheeses. I show them the basics of making a large batch of a hard cheese. The actual cheese that we make will depend on my production schedule, but it may be a Gouda or a Lancashire, or a Derby or one of 35 other cheeses that I make. The actual cheese is not important. I'm not teaching them to make a Lancashire per se. I want them to walk away with a basic understanding of the process. I teach flocculation for example, and we talk a lot about how that differs from the recipe books. I certainly show them a "clean break", but I also teach them why time based recipes are wrong and irrelevant if you use the flocculation method. We talk about moisture and how every step in the process affects your finals outcome. We talk a lot about pH and acidity, but I don't want them to get too bogged down in the chemistry. I feel that beginners need to look at the big picture before they focus on details.

Without a good handle on fundamentals, a beginner will usually have a lot of failures and waste a lot of milk. Many get frustrated and quit because of poor results. So a good intro class is well worth the money.

[Boofer]

Makes sense to me, Sailor.

Funny thing is I've never made "Mozz (successfully), yogurt, Ricotta, Queso Blanco, Mascarpone, and other simple cheeses". I tried mozz once, but I failed and haven't tried since...partly because I ensconced myself in other styles. I do intend to give it another go...one of these days.

I like the idea of clarifying how the book techniques may be wrong or misleading.

When I was thinking of pressing cheese, I had this idea that all of the cheeses I would be making would need to be squeezed within an inch of their lives. Over time I have found that not to be true or necessary. A lot of the cheeses I have been doing seem to be falling into the "less than 20 lb pressure" territory. Most lately have seen 5-15 lbs. The true value of the Dutch press I designed and built is that it delivers safe downward pressure. That's important if you've ever experienced lopsided cheeses from slipped weights. The minimum pressure it delivers is 11 lbs, while the theoretical maximum is upwards of 1800 lbs (lemme see that cheddar!). Emphasizing the need for differing pressing power for particular cheese styles is something that might be important too for beginners.

-Boofer-

[Sailor Con Queso]

We do talk about different kinds of presses, the pros and cons, and  I will ALWAYS recommend a lever press because of its "safety" and efficiency. I tell students not to waste their time with screw type presses. We do get into weights for various cheeses and how that relates to the recipe books. My personal approach has changed considerably since my sailing trip to Italy last Summer. I visited a Parmesan cheese maker that changed the way that I looked at my entire processes. For a 100 pound Parm, they used a simple 15-20 pound weight with no press whatsoever.

[pliezar (Ian)]

I actually wished I had taken a course first, I dove head first into making a Gouda.  It was a stellar catastrophe, I had no clue on what I was doing.  I got a kit for Father's Day and thought lets dive in.  The technical institute I work at is starting up cheese making courses.  I plan on trying to take as many as I can, to increase my knowledge and skills, I think I should get a greater appreciation of the process and of other types of cheeses too.  I was given a screw type of press for Christmas a 2 years ago.  It did well for some of my cheeses, but now I usually just use weights instead. Again I think a course would have steered me away from it in the first place.

Ian

[Tobiasrer]

I do agree I dont think a class is a bad Idea, and if I could find one near by I would take it, Problem here is nothing near and the cost of what I have found.. I can buy alotta milk for that so can afford some 'learning' oportunities (nice talk for mistakes and screwups). Plus I question the experaince beyond the Ricki carrol kit she uses to teach with, when I asked question at the trade show she seemed a bit....

I always say you can never know too much! however you want to learn it!

[Avignon]

Thank you gentlemen - I think I will take a course, I know of a place not too far away from me that offers day courses, and I think I will also ring around a few cheesemakers and ask if I can drop by for a look around their operations etc....Who knows, there could even be a career in it for me! . . . . . we can always dream . . .  

[pliezar (Ian)]

...if I could find one near by I would take it, Problem here is nothing near and the cost of what I have found..

Depending on what part of Alberta you are in, NAIT is working on a Artisan Cheese Making Course.  The instructor said they should have a class going soon.  I don't know what the cost would be.

[Tobiasrer]

Hmm thanks, I live west of Red Deer so it makes Edmonton about 2hours, BUT again depending on the course fee and length could be a nice break from the everyday.

[anarch]

I agree on classes and reading (this forum, especially...I joined last week and I spend all my free time reading here).

I have taken a few classes, but they were not very comprehensive to say the least.