Cheese is my passion, and it inspires me on a daily basis.
Back in March I started working as a cheesemaker at Sleight Farm in Somerset, for Mary Holbrook. This opportunity has allowed me to utilise and hone skills, which I developed and acquired when I attended the Professional Cheesemaking Fundamentals course at The School of Artisan Food, in July 2013.
The programme at The School of Artisan Food, allowed me to gain a good level of understanding of the chemistry and microbiology of cheesemaking, and the components of milk and its composition.It also gave me useful insight in to the roles of starters and rennets and the variety of methods which are used for the production of soft, hard and lactic cheese.
With the knowledge that I have from this course, alongside the experience from making goat's milk cheese at Sleight Farm, I would like the opportunity to further and enhance my understanding of cheese ageing.
Throughout all of my culinary and food related endeavours, I have been fascinated in seasonality, locality and how terroir affects the flavours, development and appearance of ingredients. For me, this area of interest is something which really excitements me about cheese, and I would therefore, like to further my comprehension of environmental factors which influence and affect the rind development, the textures and the flavours of the cheese.
I recently applied for a place on the Affinage: The Art and Science of Maturing Cheese course at Academie Opus Caseus, in Lyon, France, in October of this year, and my application has been accepted. I will be the first English person to complete this course.
This is an incredible opportunity, and I am looking for support to help fund this course.
I am unbelievably proud of our wonderful range of British, Artisan cheesemakers, and am constantly searching for the chance to explore a variety of avenues which allow me to teach and inspire others about British produce, and the wonders and joy of cheese.
Your support will be gratefully received.
Risks and challenges
The nature of Artisan cheesemaking means that there are seasonal variations, which is something incredibly exciting and interesting, but also provides its own number of challenges because no month, or even week, is the same.
Therefore, to supplement my course at Academie Opus Caseus, I will visit other dairies and cheese retailers and experts to keep abreast with how other practitioners cope with certain variations and changes and to share advice and support.
My course and visits will be documented on a blog, which I will develop during my time at Academie Opus Caseus.Learn about accountability on Kickstarter
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