Sterling College and the Cellars at Jasper Hill are collaborating to offer Fundamentals of Cheesemaking. Led by world-renowned master cheesemaker and educator Ivan Larcher, it is designed to provide students the practical and scientific knowledge involved in creating small-scale artisan cheese. Students will learn the full process of cheesemaking, from milk production, lactic technology, and coagulants, to salting, tasting, ripening, and cheese quality.
The course is offered from January 20-30, 2015.
Students will also learn about the business of cheesemaking, steps to starting a food safety program, as well as a sensory exploration of cheeses from the US and the UK with Jasper Hill’s resident educator, sales manager, and former NYC cheesemonger Zoe Brickley.
- On the curriculum: “I thought [the curriculum] was the perfect amount. Enough to give me knowledge, [a] realistic view of cheesemaking, and a hell of a lot of excitement to learn more.”
- On cheesemaking: “I like the fast pace of it, as well as the focus on precision.”
- On the Cellars: “No kidding, that was an experience of a lifetime for most people.”
- On Sterling: “All of the students & staff were extremely polite and the food was really quite impressive.“
- On instructor Ivan Larcher: “I was very impressed with Ivan’s style. He was very good at getting students to do some critical thinking along the way.“
- Overall: “I have to say that this was a very significant experience for me. It changed the way I think about cheese chemistry and my approach to cheesemaking.“