How well do you know cheese? These 2 one-day workshops at the National Centre for Dairy Education (NCDE) in Werribee, Victoria, cover the principles of cheese sensory evaluation and judging.
Presented by cheese judge (and ASCA member) Sonia Cousins, the courses are suitable for cheesemakers, retailers, wholesalers, distributors, chefs, media, and others interested in improving their knowledge of cheese, and who want to understand how cheeses are judged in major Australian shows.
Both courses include theory about the science of taste, and practical activities such as threshold tests, as well as extensive tasting and sensory evaluation of a variety of cheeses. The cost of each course is separate, and includes course notes, a light lunch and morning and afternoon tea.
Fresh and Soft Cheeses - Monday 22 August, 2016
This course covers fresh, stretched curd, white mould, washed rind and other soft cheese styles. Download the course brochure here.
Semi-hard, Hard & Blue Cheeses - Tuesday 23 August, 2016
This course covers semi-hard, hard and blue cheeses, including cheddar, smear-ripened and cooked curd styles (such as parmesan and gruyere). Download the course brochure here.
An on-campus accommodation package is available for those who want to travel from regional Victoria or interstate.
For more information and to book, please email Janice Roberts at the NCDE, or call her on (03) 9217 5240.
Cost: $300 each
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