Next from the British Cheese Weekender highlights is artisan cheesemaking at its finest. There are videos from cheddar makers and their maturing caves, small batch raw milk cheesemaking on the farm and a lesson on doing it all yourself at home. Appreciate the artistry involved in making cheese and see the key foundations of cheesemaking come to life.
Cement your learning with videos on cheesemaking, maturing, affinage and appreciate the difference between large and small scale cheese production.
St Jude Cheese: Raw power
Join Julie Cheyney as she walks us through the making of her soft, mould ripened cheese St Jude and learn why she believes raw milk is best. This is a perfect demonstration of cheesemaking from the coagulation of milk, the forming of the junket and ladling curds into moulds – pay attention to the size that the curd is cut to make this soft cheese and compare it to what you see in ‘Craft – the Art of Cheddar Making’ video.
Taste along with: St Jude
Contains content from the following modules from Academy of Cheese Level 1 course:
- Module 1 Milk Production and Cheesemaking
- Module 6 Cheese Industry Knowledge
- Module 8 Tasting
Sarah Queen-of-Cheese Petersen
Ever wanted to make your own cheese? Join Sarah Petersen, the Queen of Cheese, for a step by step guide to making halloumi. A great opportunity to put your Academy of Cheese theory to the test, learn a new skill and follow along at home.
Taste along with: Kupros Halloumi
Contains content from the following modules from Academy of Cheese Level 1 course:
- Module 1 Milk Production and Cheesemaking
- Module 7 Regulation and Good Practice
Craft: The Art of Making Cheddar Documentary
Join the Calver family at Westcombe in Devon for a behind the scenes of their award-winning cheddar making. Get up close with the curds whilst Tom explains how cheesemaking starts with the soil and gain a new appreciation of how milk becomes the matured cheddar you see on your plate. See inside their legendary cheese cave and meet Tina the Turner, the first cheddar turning robot to be commissioned in the UK.
Taste along with: Westcombe Cheddar or Duckett’s Aged Caerphilly
http://www.westcombedairy.com/
Contains content from the following modules from Academy of Cheese Level 1 course:
- Module 1 Milk Production and Cheesemaking
- Module 2 Maturing, Affinage and Grading
- Module 6 Cheese Industry Knowledge
