Food Processing Development Centre
Leduc, Alberta
Feburary 13-14, 2012
Specialty cheese making doesn't just require the skilled hand of a seasoned artisan; it also demands that the cheesemaker have a sound knowledge of the science and chemistry that drives the organoleptic and sensorial properties that make up a fine cheese.
The Canadian Dairy Commission is proud to have brought together renowned experts on both of these fronts to offer this sold-out, unique two day workshop on the fine art and Science of cheesemaking held at the Food Processing and Development Centre in Leduc, Alberta. This was an important training and education opportunity to learn from Dr. Art Hill from the University of Guelph and Margaret Morris from Glengarry Cheesemaking.
In the classroom, participants had an opportunity to learn the science behind cheesemaking, including cheese technology, dairy pathogens, standardization, cultures, coagulation, ripening, and cheese safety. Lots of questions were asked and good discussions ensued. In the pilot plant, participants learned firsthand the process for making four types of cheese: Gouda, Feta, Camembert and Colby. From verifying temperature, adding culture and rennet, cutting, cooking, to draining, salting, and molding, participants had an opportunity to see, and participant in the process.
"The instructors were very approachable and extremely knowledgeable."
C. Wenzel
University of Alberta
"Great to have hands on time in the plant. Margaret,
Prof. Hill and Jacqueline made it a very enjoyable experience."
Roberta Windrum
Alberta Dairy Council
Leduc, Alberta
Feburary 13-14, 2012
Specialty cheese making doesn't just require the skilled hand of a seasoned artisan; it also demands that the cheesemaker have a sound knowledge of the science and chemistry that drives the organoleptic and sensorial properties that make up a fine cheese. The Canadian Dairy Commission is proud to have brought together renowned experts on both of these fronts to offer this sold-out, unique two day workshop on the fine art and Science of cheesemaking held at the Food Processing and Development Centre in Leduc, Alberta. This was an important training and education opportunity to learn from Dr. Art Hill from the University of Guelph and Margaret Morris from Glengarry Cheesemaking.
In the classroom, participants had an opportunity to learn the science behind cheesemaking, including cheese technology, dairy pathogens, standardization, cultures, coagulation, ripening, and cheese safety. Lots of questions were asked and good discussions ensued. In the pilot plant, participants learned firsthand the process for making four types of cheese: Gouda, Feta, Camembert and Colby. From verifying temperature, adding culture and rennet, cutting, cooking, to draining, salting, and molding, participants had an opportunity to see, and participant in the process.
"The instructors were very approachable and extremely knowledgeable."C. Wenzel
University of Alberta
"Great to have hands on time in the plant. Margaret,
Prof. Hill and Jacqueline made it a very enjoyable experience."
Roberta Windrum
Alberta Dairy Council