Mesophilic cultures, Thermophilic cultures, Adjunct cultures, Blended cultures. And then there are the enzymes, molds, and yeasts. So many options and choices! Have you ever wondered what the difference is between MM100, MA4000 & Aromatic cultures? Or have you struggled to decide which strain of Penicilium Candidum or Roqueforti you should buy? This course will unravel some of the mysteries behind all these different strains and learn how to take your cheesemaking to the next level in this special bonus class. We’ll explain the scientific role each of these things plays in the cheesemaking process and how you can tweak your own recipes to get the results you’re going for.
What You’ll Get
Purchasing this ON DEMAND class will give you instant access to this course and you can watch it over and over again for as long as you wish. You will receive:
- Instant access to the course
- Full narrated video instructions
- Downloadable handouts
- Food safety tips
- Questions answered by expert instructors
The link to the course will be sent immediately by out automated software but sometimes these emails get screened by spam filters so be sure to check all your junk mail and promotions folders! You’ll also be receiving the downloadable recipes and food safety tips. Once you’ve finished your classes, you’ll have the opportunity to get your questions answered by our experienced and helpful cheesemaking instructors.
Kelly Liebrock is a Certified Cheese Professional and an instructor for The Art of Cheese. Read more about Kelly HERE