2000154 - Cheese Ripening, Packaging and Grading
Course Description
Non-fresh cheeses develop their sensory profile during ripening while ripening agents change cheese components based on curd composition, environment control, salting and surface treatments, and packaging to deliver a wide range of flavours, aromas, textures, and appearance that define cheese quality. During this 3-weeks online course participants will learn about ripening agents, cheese surface treatments such as coatings, ripening environments, changes that occur during ripening (texture, flavour, composition). Students will then learn techniques to grade cheese and develop proper protocols while judging cheese. Lab sessions include recognizing the most common flavor, body, texture, colour and appearance defects found in cheese. The basic principles of cheese packaging will also be covered.
Learning Outcomes
By the end of the course, the learner should be able to:
- Identify with detail the different agents involved in the ripening of cheese through class discussions,
- Judge the quality of a cheese when compared with a similar variety using appropriate terms during a lab judging exercise,
- Follow adequate etiquette during cheese grading during a lab judging exercise,
- Recall the most common defects and explain their most probable cause and
- Recommend adequate ripening and storage parameters for different cheese varieties.
- Identify and explain the role of main types of packaging for cheese.
Course Topics
- Ripening Principles and Practice: Chemical and physical changes during ripening, principal ripening agents, cheese composition for optimal curing, Ripening parameters and treatments.
- Packaging, Storage and Delivery.
- Cheese Grading and Defects. Cheese grading techniques and standards. Cheese Judging etiquette and forms. Most common defects in cheese and causes.
Assessment
| Assessment Item | Weight | Learning Outcomes |
|---|---|---|
| Quizzes (1) | 20% | 1, 2, 3 |
| Written Assignments (1) | 60% | 1, 3 |
| Participation and discussions | 20% | 1, 2, 3 |
| Total | 100% |
Please note that the course assessment is subject to change.
Applies Towards the Following Certificates
- Cheese Maker Certificate : Core Courses
Technical Requirements
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*Course details are subject to change.