Cheese Cellaring - In the Maturing Room

This 1-day course is designed to discover the forgotten world of the cheese maturing room, cellar or cave, or how to look after your own cheeses at home. This course is for those people working in the field that want to manage their cheese rooms better or for people that are just interested in cheese, and love to eat it at its best.

The following topics are covered in detail:

- What affects the way a cheese matures.
- Humidity and temperature control and monitoring.
- Simple systems for the budget.
- Racking , stacking and shelving.
- Cleaning and hygiene requirements.

You will be expected to complete a written assessment at the end of this course. The assessment simply confirms your understanding and ability to apply the above principals and techniques.

Included in the course are:

- Comprehensive course notes.
- Expert support and advice from Neil Willman, Principal & Director, New Zealand Cheese School.
- Morning and afternoon tea, and lunch.
- A hosted cheese tasting with cheeses from Over the Moon Dairy.