Professional artisan cheese and butter making tools & techniques in action
Melbourne, Wednesday 23 to Friday 25 October 2019
Day 1, Wed 23 October: Improve cheese quality and consistency with sensory mapping of cheeses and adjusting for variations from the ideal
Sensory mapping techniques to profile and improve cheese quality and consistency, and technical fixes for deviations from ideal profile:
aroma/taste/texture biogenesis - identifying aromas, flavours, textures in cheeses and their vocabulary
dealing with taste threshold differences among cheesemakers
how to use spider graphs and spreadsheets to create a practical tool to show ideal flavour and texture of your cheeses, and how to map and technically fix deviations from the ideal
apply techniques to cheeses - participants to bring 1 or 2 cheeses with them, which will form the basis of the practical exercises
We ask each cheesemaker to bring with them 1 or 2 cheeses, which will form the basis of the practical application of the techniques you will learnDay 2, Thurs 24 October: Rinds, Cultures, Ingredient shelf life, Practical Chemistry, Q&A
Rinds on hard, semihard and washed rind cheeses (including washed soft and lactic cheeses): techniques, cultures and tools to achieve perfect rinds
Cultures: opportunity to understand more about the cultures now available to Australian cheesemakers (including the STANDA range offered through ASCA) and the attributes they can bring to your cheeses
Maximising shelf life of key cheesemaking ingredients: realistic do’s and don’ts for rennets and cultures
Practical cheese chemistry in action
Open-ended technical Q & A session: bring all your cheesemaking problems and questions, and have Ivan answer them
Blue cheeses: how to achieve perfect blueing in different types of blue cheeses, and rind techniques for blue cheeses
Buttermaking techniques: all your buttermaking questions answered
There may be some time after the workshop ends for Ivan to address individual cheesemakers' issues (issues might be specific to a style of cheese, specific issues in the cheesemaking process etc).
Other workshop details
- Ivan teaches the methods and tools used by the great cheesemakers of the world, in a practical way that enables cheesemakers to apply the techniques to their own cheesemaking. They do not require you to buy expensive equipment.
- Interactive small-scale workshops, including extensive notes and plenty of opportunities to ask questions.
- Opportunity to bring along cheeses for evaluation by Ivan, both good and bad (don't be shy, we all have them!).
- Lunch and morning/afternoon tea/coffee included each day.
- Available exclusively to ASCA Cheesemaker, Start-Up Cheesemaker and Buttermaker members, and the cost is subsidised by ASCA.
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Studio Room, Stone & Chalk
Goods Shed North, 710 Collins St
Docklands VIC 3008
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It’s behind Southern Cross Station, so:
ASCA gratefully acknowledges the assistance of Karensa Menzies and Stone & Chalk in hosting this workshop.
We look forward to seeing many members at these workshops, which will also serve as important networking and information-sharing sessions for our Cheesemaker, Start-Up Cheesemaker and Buttermaker members.
Cheesemaker responses to Ivan Larcher
By way of background for those who don't know him, Ivan is a world-renowned cheesemaker, educator and consultant. He visits Australia twice a year exclusively for ASCA to work with our cheesemaker members.
Many of you have participated in Professional Cheesemaking Workshops we have run with Ivan in previous years in Sydney, Melbourne, Brisbane and Adelaide. Others would have experienced his one-on-one consultancies or his various Dairy Australia webinars.
The feedback is that Ivan's practical expertise and ability to communicate it to our cheesemakers is outstanding. A typical comment was "I can highly recommend him and really no one in our industry should miss this opportunity."
Ivan's expertise is highly sought-after throughout the world, so it is difficult to get as much of his time as we would like. But Ivan is committed to continuing to visit Australia twice a year (and hopefully more often in future) to work with our cheesemakers and contribute to our growing artisan cheese industry.
Bookings for the workshop
This workshop is for experienced cheesemakers who are ASCA members. If you are an ASCA cheesemaker or start-up cheesemaker member, BOOK NOW