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Artisan Aged Cheese Masterclass

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Introduction to the Course (1:38)
Invitation to Facebook Group
Meet your Instructor (1:41)
Equipment (2:48)
Ingredients (1:29)

Sanitization

Why is it important and necessary
Sanitizing your working space (2:35)

Truffle Cheese

DAY 1 - Sanitizing your equipment for Base Preparation (2:51)
DAY 1 - TRUFFLE CHEESE - Base Preparation (5:17)
DAY 2 - Sanitization and Sterilization for Moulding (3:06)
DAY 2 - Moulding (1:42)
DAY 3 - Salting (2:24)
DAY 4 & FURTHER - Aging your Truffle Cheese (2:16)

Cheddar

DAY 1 - Sanitizing your equipment for Base Preparation (2:50)
DAY 1 - CHEDDAR - Base Preparation (4:53)
DAY 2 - Sanitization and Sterilization for Moulding (3:06)
DAY 2 - Moulding (1:42)
DAY 3 - Salting (2:34)
DAY 4 & FURTHER - Aging your Cheddar (1:50)

Cumin Gouda

DAY 1 - Sanitizing your equipment for Base Preparation (2:50)
DAY 1 - CUMIN GOUDA - Base Preparation (5:06)
DAY 2 - Sanitization and Sterilization for Moulding (3:06)
DAY 2 - Moulding (1:33)
DAY 3 - Salting (2:32)
DAY 4 & FURTHER - Aging your Cumin Gouda (2:14)

Camembert

DAY 1 - Sanitizing your equipment for Base Preparation (2:50)
DAY 1 - CAMEMBERT - Base Preparation (5:06)
DAY 2 - Sanitization and Sterilization for Moulding (3:06)
DAY 2 - Moulding (1:58)
DAY 3 - Salting (2:17)
DAY 4 & FURTHER - Aging your Camembert (4:08)

Smoked Cheese

DAY 1 - Sanitizing your equipment for Base Preparation (2:50)
DAY 1 - SMOKED CHEESE - Base Preparation (5:21)
DAY 2 - Sanitization and Sterilization for Moulding (3:06)
DAY 2 - Moulding (1:42)
DAY 3 - Salting (2:32)
DAY 4 TO 12 - Aging your Smoked Cheese (1:26)
DAY 14 - Smoking the Cheeses (3:34)
DAY 14 & FURTHER - Further Aging (0:54)

Blue Cheese

DAY 1 - Sanitizing your equipment for Base Preparation (2:50)
Day 1 - BLUE CHEESE - Base Preparation
DAY 2 - Sanitization and Sterilization for Moulding (3:06)
DAY 2 - Moulding (1:58)
DAY 3 - Salting (2:17)
DAY 4 TO 18 - Aging your Blue Cheeses
Creating the blue veins
DAY 19 & FURTHER - Further Aging

TROUBLESHOOTING

My cheese paste is very oily and seems crumbly. Is that ok?

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