À propos
Take yourself back to a simpler time, when we made our food from scratch and knew exactly what was in our meals. While most cheeses are made in factories, in this course you’ll discover how little you actually need to create your own delicious wheels of cheese. This household staple can be used in dozens of recipes, or enjoyed on it’s own with a fine wine.
Learn the exact techniques professionals use to create and pasteurize their own cheese from the comfort of your kitchen. This course gives you a breakdown of the ingredients and equipment needed as well as recipes ranging from easy to make soft cheeses to complex cheeses such as camembert and brie.
Uncover just how much money you can save by creating your own cheese in bulk. Once you master your craft you’ll be able to sell your signature cheeses at farmers markets and other local events. Start today to discover the creative and delicious art of cheesemaking.
Conditions requises
International Open Academy courses are designed for anyone with an interest in learning. No formal qualifications are required to study with us. Our courses are suitable if you want to learn new skills, start a new career, or if you’re already working in a particular industry and wish to upgrade your talents and enhance your resume.
Leçons
Module 1: Introduction
- Course introduction
- The origin of cheese
- Early cheese making
- Pasteurization
- The cheese factory
Module 2: Everything You Need To Know About Cheese
- What is cheese?
- Types of cheese
- The development of regional cheeses
- Why make cheese?
- The waiting game
- Cheese personalization
- The economics of cheese
Module 3: Getting Started Making Cheese
- Milk
- Equipment
- Non-dairy ingredients
- Working and storage areas
- How to make cheese
Module 4: Easy Soft Cheese Recipes For The Beginner Cheesemaker
- Curd cheese
- Cottage cheese
- Coulommier
- Colwick cheese
- Cream cheese
- Double cream cheese
Module 5: Great Hard Cheese Recipes To Build Your Skill
- House cheese
- Caerphilly
- Cheddar cheese
- Cheshire
- Derby
- Dunlop
- Gloucester
- Wensleydale
Module 6: Complex Cheeses Made Easy
- Troubleshooting
- Flavoring cheese
- Molded cheeses
- Camembert and brie
- Blue-veined cheeses
- World cheeses
- Selling cheese
Carrière
Who is this course for?
- People who value sustainable living, self-reliance, and enjoy making things themselves
- Anyone looking to get creative in the kitchen and create their own unique recipes
- Families look to save money by creating their own high quality cheese in bulk
Certification
Vous devrez suivre chaque leçon dans son intégralité et répondre aux examens à la fin de chaque module de cours. Si votre taux de réussite dépasse 55 % à chaque examen, vous avez alors droit à un certificat de réussite ou à d'autres options d'accréditation pour reconnaître votre réussite.
La plupart de nos cours vous rapporteront des crédits via la formation continue (CE) / le développement professionnel continu (CPD). Les points CE/CPD sont acceptés et reconnus par les organismes membres professionnels et les établissements universitaires aux États-Unis et dans le monde.
Tous les cours sont accrédités par l'International Council for Online Educational Standards (www.icoes.org) et l'Association internationale des collèges privés d'enseignement professionnel (www.iapcc.org). Lorsqu'ils terminent avec succès un cours, les étudiants peuvent choisir d'acheter un certificat ICOES reconnaissant la réussite auprès de cette institution tierce.
Creator
Rita Ash
Rita Ash began making cheese with the aid of a 1947 Ministry of Food pamphlet found in the library of her local agricultural college. She has been making cheese, teaching others to make cheese and facilitating small scale commercial cheese-making enterprises for over 30 years, both in the United Kingdom and in many other parts of the world.
Introduction to Cheese Making 
4246 étudiants. Accrédité par ICOES. Certifié par IAPCC.
4246 étudiants.
Accrédité par ICOES.
Certifié par IAPCC.
À propos
Take yourself back to a simpler time, when we made our food from scratch and knew exactly what was in our meals. While most cheeses are made in factories, in this course you’ll discover how little you actually need to create your own delicious wheels of cheese. This household staple can be used in dozens of recipes, or enjoyed on it’s own with a fine wine.
Learn the exact techniques professionals use to create and pasteurize their own cheese from the comfort of your kitchen. This course gives you a breakdown of the ingredients and equipment needed as well as recipes ranging from easy to make soft cheeses to complex cheeses such as camembert and brie.
Uncover just how much money you can save by creating your own cheese in bulk. Once you master your craft you’ll be able to sell your signature cheeses at farmers markets and other local events. Start today to discover the creative and delicious art of cheesemaking.
Conditions requises
International Open Academy courses are designed for anyone with an interest in learning. No formal qualifications are required to study with us. Our courses are suitable if you want to learn new skills, start a new career, or if you’re already working in a particular industry and wish to upgrade your talents and enhance your resume.
Leçons
Module 1: Introduction
- Course introduction
- The origin of cheese
- Early cheese making
- Pasteurization
- The cheese factory
Module 2: Everything You Need To Know About Cheese
- What is cheese?
- Types of cheese
- The development of regional cheeses
- Why make cheese?
- The waiting game
- Cheese personalization
- The economics of cheese
Module 3: Getting Started Making Cheese
- Milk
- Equipment
- Non-dairy ingredients
- Working and storage areas
- How to make cheese
Module 4: Easy Soft Cheese Recipes For The Beginner Cheesemaker
- Curd cheese
- Cottage cheese
- Coulommier
- Colwick cheese
- Cream cheese
- Double cream cheese
Module 5: Great Hard Cheese Recipes To Build Your Skill
- House cheese
- Caerphilly
- Cheddar cheese
- Cheshire
- Derby
- Dunlop
- Gloucester
- Wensleydale
Module 6: Complex Cheeses Made Easy
- Troubleshooting
- Flavoring cheese
- Molded cheeses
- Camembert and brie
- Blue-veined cheeses
- World cheeses
- Selling cheese
Carrière
Who is this course for?
- People who value sustainable living, self-reliance, and enjoy making things themselves
- Anyone looking to get creative in the kitchen and create their own unique recipes
- Families look to save money by creating their own high quality cheese in bulk
Creator
Rita Ash
Expertise:
Rita Ash began making cheese with the aid of a 1947 Ministry of Food pamphlet found in the library of her local agricultural college. She has been making cheese, teaching others to make cheese and facilitating small scale commercial cheese-making enterprises for over 30 years, both in the United Kingdom and in many other parts of the world.