1. Day 13 Objective zUnderstand various cheese’s and the making of cheese zPrepare and present a Cheese mirror/marble along with garnishes and dead dough leaves/sculptures zCheese tasting

2. Cheese making - 7 steps z1. Cheese starts with milk z2. Curds are produced via a starter / Rennet z3. Curds breakdown into whey - separated z4. Curd size is determined - Through Drim z5. Salt is added - flavor, control fermentation z6. Molded and Pressed - Shaped z7. Ripening (Aging)

3. Cheese Categories : 6 zFresh CheeseCottage zSoft/Rind-ripened CheeseBrie zSemi-soft CheeseFontina zHard Cheeses (Firm)Cheddar zHard-Grating CheeseParmigiano zBlue-veined CheeseRoquefort

4. Cheese service zCheeses should be allowed to come to room temp before eating, about 15 minutes. zWine, beer zbreads, crackers zfruits - palette cleanser zHandle and store properly!!

5. Production -Snow Peas filled with Cream Cheese -Celery stuffed with Pimento CreamCheese -Petite Cream cheese balls in Pistachios -Carrot Blossom dill cream chesse -Radish rose blue cheese mousse -Apple and Cheddar cheese spread -Strawberry tulip lemon cream cheese, kiwi

6. Production zPear wedges cheddar cheese, pecan zDead Dough Leaves/sculptures