Centre of Excellence – Cheesemaking Diploma Course

How did cheese become so popular? We’ll discuss the origin of cheese, cheesemaking in ancient civilisations and the global cheese boom.

Following this introduction, it’s straight onto the cheesemaking process, as we explore the five steps used in making pretty much every cheese on the market. Split into two parts: ‘basics’ and ‘other’,  you’ll also explore the equipment used in the cheesemaking process – providing an understanding of what is essential and what is optional.

It’s then onto what you’re here for —the cheeses! You’ll receive and follow recipes and guides for all the different types of cheeses. This will not only allow you to make them at home but also give you clarity and insight into how certain cheeses get their flavour and look. Expect recipes for all the greats including brie, feta, English stilton, cheddar, Roquefort and much, much more divided into the following: fresh cheeses, bloomy rind cheeses, washed rind cheeses, hard cheeses, and blue cheeses.

The course concludes with a module on dairy-free/vegan cheeses. We’ll outline the differences between normal and vegan cheesemaking processes and provide you with three tasty vegan cheese recipes that you can follow at home.

By studying this course, you will:

• Discover the history of cheese
• Learn the steps used in all cheesemaking
• Become familiar with the equipment used in the cheesemaking process
• Follow recipes and guidance to make fresh, bloomy rind, washed rind, hard, blue, and vegan cheeses

Anyone who would love to make their own cheeses (whether for themselves or as a business) or just better understand the cheesemaking process, will enjoy this course. From the history, process and equipment to specific recipes and guidance on making your favourites, there’s plenty to learn with the Cheesemaking Diploma Course.