CHEESE, BUTTER & YOGHURT MAKING INGREDIENTS & EQUIPMENT (EST.1993)


UPCOMING COURSE DATES:

6 & 7 May 2014

Course Info Sheet


COURSES IN CHEESE AND YOGHURT MAKING

Learn the art of cheese and yoghurt making on a picturesque farm at The Crags just outside of Plettenberg Bay

Courses run for two days.

Cheese making is an art as well as a technique. All cheese makers are well aware that one can never learn all there is to know about making cheese.

BASIC COURSE:

No prior knowledge of cheese making is required. The course has a theoretical as well as a practical "hands on" element.

The curriculum consists of:

Production of yoghurt

Production of Fromage Frais, a soft fresh cheese(soft cheese = maaskaas)

Production feta

  • Manufacture
  • PH measurement
  • Brining
  • Packaging

Production Farmhouse Gouda(Boerenkaas)

  • Manufacture
  • Moulding
  • Brining
  • Maturation

A take home manual is supplied with background information on cheese and yoghurt making with production methods for the above as well as cheddar, mozzarella, camembert amongst others.



Booking is essential. A minimum of 5 and maximum of 6 students are accommodated per course. Please click here to receive a info/application form for the next available course.
Email: info@finestkind.co.za tel: 044 533 1623