This second course focuses on more challenging cheeses; those that require more careful curd handling like Brie, high temperature cooking like Comte, or more complex ripening like Stilton.
It also explores the subjects of commercial adaptations of natural methods, the in-house production of rennet, and the diverse microbial ecologies of cheese to much greater degrees.
And proposes a new theory of natural fermentation that envelops all modes of traditional food preservation including sourdough, natural wine and vegetable fermentation.
