For over two decades Jim Wallace has been developing cheese making guidelines, answering questions, and studying cheese making in both America and Abroad. Jim would like to welcome you into his cheese lab and aging cellar where he will take you the through the making of 2 cheeses and how the make affects their aging process. Many other cheeses will be discussed as well. This workshop will provide cheese makers with an in depth understanding of the cultures, molds and general development for successful aging (Affinage). For 2 days in this workshop we focus on how the details of making a cheese can prepare for the cave and best influence the outcome for your cheese through maturation in the cave. If you have gained eperience from his 201 cheese making class or have been making cheese at home and would like to focus on better aging, Jim will take you through the process and along the way we will exam methods and details that may be needed for the best path to aging perfection. For home cheese makers, small farmsteads, chefs and cheese lovers this is a great way to learn what is involved in making and aging a fabulous range of semi-soft and hard cheese. Beginning with raw materials, milk, culture and rennet we will examine their role while moving through the specific cheese making steps for two different types of cheese. Each of the cheeses has been chosen to ideally demonstrate varying aging techniques as well as several other aging styles. This Workshop will improve your knowledge for the journey from 'Milk to a Well Aged Cheese’. Each day these classes will go from 9am-4pm on both Saturday and Sunday. Cancellations made more than 30 days before the scheduled workshop date will be refunded in full. Course Includes Two day class from 9:00am to 4:00pm Tasting/discussing styles of surface preparations for aging A sampling of Jim’s wine/beer creations Delicious lunch each day Saturday | An array of rind preparations Sunday | Bring your own cheese for evaluation/discussion We will focus on making two from the following:(specific cheese may vary according to attendee interests)Natural rind | Manchego, Alpine style, or traditional TommeWashed rind | Reblochon or TaleggioMold ripened | Lactic Goat, Robiola or Crescenza style Topics Covered Equipment and tools needed for developing your cheese for aging Space requirements for setting up your own aging space Waxing vs preparing for Natural Rinds Salt application and how it changes the rind development Types of culture and molds, their characteristics, and how to get them working through surface development and aging Monitoring and controlling the process by observational methods as well as pH and acid titration Natural rind development and other surface protective options Aging conditions for natural rinds and how to set up and maintain a simple cave
