Salt is a powerhouse ingredient that is essential for all cheeses. It regulates microbial growth and moisture loss, in addition to altering texture and enhancing flavor in cheese. This course will explain all the roles salt plays, the differences between types of salt, methodology for dry salting and brining, and more.
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