2016 Increase Your Cheese IQ – Bullet Points – Cheesemaking Processes – Marcella The Cheesemonger International Guilde des Fromagers
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2016 Increase Your Cheese IQ – Bullet Points – Cheesemaking Processes

Michael Kalish

Michael Kalish

These bullet points are designed for those who want to know more about our wonderful world of cheese and particularly those who may be taking any upcoming certification exams.

American Cheese Society Body Of Knowledge. In addition to the Body of Knowledge, the ACS has also prepared a bibliography of books recommended to implement your studies.

American Cheese Society Body of Knowledge – Domain 2 – Cheesemaking Processes

Cheesemaking Processes Study Guide:

  • Understand accepting steps and storage of milk before cheesemaking process begins. (ACS BOK 2)
  • Know how to test milk before cheesemaking process begins. (ACS BOK 2)
  • Know types of vats used in cheesemaking process. (ACS BOK 2)
  • Know types of heat treatment used on milk. (ACS BOK 2)
    • Thermization.
    • Pasteurization.
  • Adjustments made for seasonal differences in milk. (ACS BOK 2)
  • Yield and standardization. (ACS BOK 2)
  • Understand homogenization. (ACS BOK 2)
  • Understand starters, cultures. (ACS BOK 2)
  • Curd formation. (ACS BOK 2)
  • Temperatures used in cooking cheese in each category. (ACS BOK 2)
  • Temperatures for melting cheese in each category. (ACS BOK 2)
  • Cutting the curd. (ACS BOK 2)
  • Separating the curds and whey. (ACS BOK 2)
  • Know and understand the eight basic steps in cheesemaking. (ACS BOK 2)
    Cheesemakers, after hours

    Cheesemakers, after hours

    • Know basic characteristics of each family.
    • Know basic defects that can occur in each family.
  • Basic equipment used in cheesemaking. (ACS BOK 2)
  • Why goat and sheep milk cheese is whiter than cow milk cheese. (ACS BOK 2)
  • Understand lactose in cheese (ACS BOK 2)
  • Understand effect of pH on cheesemaking process. (ACS BOK 2)
  • Rind protection before aging. (ACS BOK 2)
  • Understand desirable mold growth (ACS BOK 2)
  • Understand basic/most common defects in cheese (ACS BOK 2)
    • How it happens.
    • Why it happens.
    • How to avoid.
    • How to correct.
  • Understand most common surface defects (ACS BOK 2)
    • How they happen.
    • Why they happen.
    • How to avoid.
    • How to correct.
  • Components in cheese (ACS BOK 2)
  • Salt’s contribution to the cheesemaking process. (ACS BOK 2)
  • Be able to calculate solids and % of dry matter in cheese. (ACS BOK 2)
  • Microorganisms and enzymes that cause ripening. (ACS BOK 2 & 3)
  • How curd size affects the final cheese. (ACS BOK 2)
  • Brad Sinko, Cheesemaker

    Brad Sinko, Cheesemaker

    Know the difference between rennet-set and Lactic-set (ACS BOK 2)

  • Temperatures needed for cooking cheese by category (ACS BOK 2)
  • Reason(s) for using ash in cheese production. (ACS BOK 2)
  • Temperatures for melting cheese – by category. (ACS BOK 2)
  • Conditions that will prevent microorganisms from growing in finished product. (ACS BOK 2)
  • Know primary bacteria that causes bloom to grow on soft-ripened cheeses. (ACS BOK 2)
  • Whey components. (ACS BOK 2)
  • Flavors added during cheesemaking process (ACS BOK 2)
  • Definition of rennet (ACS BOK 2)
    • Types of rennet and source of each
    • Understand how rennet works
  • Definition of Cheddaring (ACS BOK 2)
  • Definition of brine. (ACS BOK 2)
    • Use – when and why.
    • Managing brine system.
  • Definition of washed curd (ACS BOK 2)
  • Definition of curdy (ACS BOK 2)
  • Definition of phage (ACS BOK 2)
  • Definition of geotrichum (ACS BOK 2)
  • Definition of double crème (ACS BOK 2)
  • Definition of triple crème (ACS BOK 2)
  • Understand and know different bacteria on smear/washed rind cheeses (ACS BOK2)
  • Salt’s effect on meltability of cheese. (ACS BOK 2)
  • Blue Cheese (ACS BOK 2):
    • How veins are created
    • Different strains of bacteria used in blue cheese production:
      • Penicillium roquefortii
      • Penicillium Glaucum

Please refer to my earlier bullet point list (created in 2015)for more terms and words you need to know.

Next week – Cheese Affinage (Ripening).

Interviews with Cheese Professionals continue through 2016… sometimes, as “stand-alone” interviews and sometimes as round-table discussions with several Pros answering the same question. Those participating include CheesemakersACS CCPs™,Cheesemongers and Cheese Experts who contribute to this Wonderful World we call “Cheese”.

List of all Interviews from 2013: Cheesemakers,Cheesemongers.

List of 2015-16 Cheese Professionals.

List of all Cheese Professionals Bios.

Please “Like” MarcellaTheCheesemonger Page on FaceBook.

Studying for one of the 2016 ACS CCP™ exams? Simply want to know more about cheese? Please join our Cheese Study Group at Facebook!!!

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