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Ripened Lactic Acid Cheeses Short Course

June 21 @ 8:00 am - June 23 @ 5:00 pm MDT

$1,500

In this three-day Master Class, participants will make surface ripened Lactic Acid cheeses, namely Figaro (a variation of Chaource), Valencay and Epoisses. Lactic Acid cheeses are those predominantly coagulated by Lactic Acid. For contrast, we will also make Camembert, which is surface ripened but is predominantly coagulated by rennet. Course will be offered in the pilot plants of the Department of Food Science, University of Guelph, Ontario. Canada. Simultaneously, classes and cheese making will be transmitted life for remote students.

Details

Start:
June 21 @ 8:00 am MDT
End:
June 23 @ 5:00 pm MDT
Cost:
$1,500
Event Category:
Website:
https://courses.opened.uoguelph.ca/search/publicCourseSearchDetails.do?method=load&courseId=28042587