Cheese making. Author's cheese

Cheese making level 2 "Author's cheese" This course is designed to improve skills, skills, knowledge and experience in the field of cheese making. You will receive unique knowledge of how to create an author's cheese, your own technologies, we will analyze each stage, what it does, where at what stage can we create the desired structure, and where and how the taste is created. Training apparatus: group production of your own unique recipe. Let's create a new type of cheese, its technology and name. Learning how to make cheese hard or soft, sour or sweet, elastic We will cook cheeses with eyes, study the nuances of technology, so that we will definitely get beautiful eyes. Your choice: Emmental, Cheese with a washed crust. Salting types depending on the category and ripening conditions Creation of a natural crust. Artificial cheese covering, its types, coating methods Cheese maturation / refining, stages. General conditions, care Required storage conditions Marinating cheeses as a way to increase the life of a cheese Extending the shelf life of cheeses by further processing All about dairy starters (cultures), how to choose Properties of cultures / starters and their purpose Starter Formulas Types of enzymes, their purpose Important! As always on the course, but in more depth, how to change the strategy in case of problems with milk or in case of an accidental violation of technology At the seminar there will be an opportunity to purchase: starter cultures and enzymes (vegetable).An obligatory tasty part of the event is cheese tasting !!! Coffee breaks, positive communication, exchange of experience, resources, interesting people!) All participants are provided with constant "eternal"  support in cheese making in the FB resource in a secret group, a huge library of technologies tested and worked out by me personally, as well as by students of cheese makers for several years. There are over 80 different technologies in the library! Dear cheese makers, we will be glad to see you on the course! Have a thick notebook with you, changeable shoes. Classes are taught by Tatiana Timofeeva. She studied in various regions of Italy in local cheese dairies, therefore she transfers direct experience, very generously share with all the subtleties, nuances and difficulties that arise in the process, you will not find such knowledge on the Internet, a psychologist-psychotherapist by education, she chose cheese making as her second profession. At the moment, it produces more than 50 types of cheese in Ukraine. On courses you can ALWAYS taste her cheeses. The cost of the course is 4200gr. Pre-registration is required, the number of participants is limited. record: +380973290207, write Viber or Fb - Svetlana Krutskevich