Have you always dreamed of making your own cheese? Funbooker invites you to take part in a cheese-making workshop with a master cheesemaker. He'll help you through the steps involved in making your own cheese, and give you his expert opinion on your creations.
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Eating cheese undoubtedly represents the quintessential French way of life! By participating in a culinary workshop, you can learn to make a delicious cheese using goat, sheep, or cow's milk.
You can participate in one or more of these steps during a cheese workshop.
This is a coagulation process during which the milk solidifies thanks to the ferments. However, it is possible to use natural accelerators such as rennet, an enzyme derived from the stomachs of calves fed on milk.
The curd is cut and fragmented. Large fragments contain a lot of water while small fragments are drier, resulting in a firm texture.
The curd pieces are placed in molds that facilitate drainage. This technique involves removing the cheese from its whey. For soft cheeses, you will perform slow drainage by flipping. Other cheeses are made by accelerated-pressed drainage or pressed-heated drainage.
After draining, the cheese is unmolded and salted. With the dry salting method, salt is sprinkled on the cheese, and with immersion salting, it is immersed in a saturated brine solution.
The cheese is placed in a room called an aging room, at a temperature between 8 and 16 degrees Celsius. It then begins its maturation phase during which its rind, texture, color, and flavors develop.
