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Blue Cheese Production: From Technology To Affinage.pdf

Elaboracion_quesos-azules2022_EN_b.pdf

Preview of Blue Cheese Production: From Technology to Affinage

🔗 Source: esnekizentroa.eus

📊 Size: 949 KB

📄 Pages: 2 pages

⬇️ Downloads: 37

Summary

# Making Blue Cheese

## Objectives
This training aims to educate participants on the art of producing various types of blue cheese, focusing on understanding and applying cheesemaking technology.

## Programme Overview
The course delves into:
- Blue Cheese Varieties: Exploring the distinct characteristics of different blue cheeses.
- Production Stages: Key technological aspects in each stage, including acidification, starter culture selection, coagulation, curd separation, and salting.
- Affinage Techniques: Optimal temperature and humidity control, cheese handling, and ripening durations for perfect blue cheese development.

## Methodology
The training combines theoretical lessons with hands-on practice in a pilot plant, allowing participants to observe the entire blue cheese production process. Online monitoring of produced cheeses enhances learning.

## Details
- Duration: 12 hours
- Dates: October 4-5
- Location: Esneki Zentroa (Dairy Centre)
- Speaker: Malen Sarasua
- Registration Fee: €270
- Capacity: Limited to 10 participants

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Description

A 12-hour training session on making blue cheese, covering characteristics, production stages, affinage techniques, and hands-on practice in a pilot plant. Led by Malen Sarasua at the Dairy Centre, Esneki Zentroa.

Technical Information

File Format: PDF
File Size: 949 KB
Pages: 2
Language: EN
Total Downloads: 37
Last Updated: 7 days ago

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This PDF document about Blue Cheese Production: From Technology to Affinage provides comprehensive information and guidance. Whether you're a beginner or advanced user, this resource offers valuable insights into Blue Cheese Production: From Technology to Affinage.