Module 5 < back
This 1-day course is designed to discover the forgotten world of the cheese maturing room, cellar or cave, and how to look after your own cheeses at home. This course is for those people working in the field that want to manage their cheese rooms better or for people that are just interested in cheese, and love to eat it at its best.
- Maturing terminology
- What affects the way a cheese matures
- Humidity and temperature control and monitoring
- Simple systems for the budget
- Racking , stacking and shelving
- Cleaning and hygiene requirements
You will be expected to complete a written assessment at the end of this course. The assessment simply confirms your understanding and ability to apply the sensory evaluation principals and techniques you have been taught.
The assessment is to be completed then sent back to The New Zealand Cheese School for marking.
Upon completion of your enrolment you will be send the course notes and assessments via email.
You will be advised of your result within two weeks of receipt of your completed assessment.
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