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The Science and Art of Cheese: Making Aged Wheels at Home

The Science and Art of Cheese: Making Aged Wheels at Home

A deep-dive into the microbiology, chemistry, and craft of making aged cheeses — cheddar, gouda, and alpine-style wheels — in a home setup. From understanding why milk curdles and what bacteria actually do during ripening, to building your own aging cave and troubleshooting defects, this course bridges food science and hands-on craft for the passionate home cheesemaker.

17 sections
fermentationmicrobiologyfood sciencehomesteadingcheesemakingaged cheesecheddargoudadiy food
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Course Content

1Introduction2How Cheese Was Invented: History and Science of Food Preservation3How to Choose and Prepare Milk for Cheesemaking4Cheese Starter Cultures: Mesophilic vs Thermophilic5How Rennet Coagulates Milk to Form Cheese Curd6How to Cut, Cook, and Acidify Cheese Curd7How to Press, Salt, and Form Cheese Rind8How to Build a Cheese Aging Cave at Home9What Happens Inside Cheese During Aging: The Microbiology10How to Make Cheddar Cheese at Home: Step-by-Step11How to Make Gouda Cheese at Home12How to Make Alpine-Style Cheese Like Gruyère at Home13Common Cheese Defects and How to Fix Them14Food Safety and Sanitation for Homemade Cheese15How to Store Aged Cheese: Waxing, Vacuum Sealing, and Natural Rinds16How to Evaluate Cheese by Taste, Smell, and Appearance17Your First Year Making Cheese at Home: Step-by-Step Guide

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