Practical Cheesemaking
Course Code SCCHEESEPRC1
Duration 40.00 hours
Cost $1150
An all practical Cheesemaking week. Participants do all work under careful supervision, preparing starters, standardising and pasteuring milk, making many cheese styles - clothbound rinded Cheddar, white mould cheese, washed rind, gourmet Fetta, Romano and Gouda. You'll also learn the critical quality control points in the processes, basic trouble shooting techniques and much more!
Topics include:
- Hands on production of many popular cheeses
- Quality control point issues
- Cleaning, sanitation and storage issues
- Standardisation and pasteurisation of cheese milk.
Metropolitan
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MPRACCHSEP
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Practical Cheesemaking - held at Werribee - 9.00am - 5.00pm Monday to Friday - $1,150 |
27/09/10 | 01/10/10 |
To ensure your place in the course, you must enrol and pay at least two weeks prior to course commencement date. If a client officially withdraws before commencement date, a full refund less an administration fee will be given. If the Institute cancels a short course the client is offered a rollover into a later course or a full refund.
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