ASCA Cheese Cultures Webinar 3 : Ripening Cultures
Event description
ASCA are pleased to present a series of three webinars focusing on cheese cultures by Sabine Poyer, from Laboratoires Standa in Normandy France. These are presented free for ASCA members.
About Standa
Standa is a specialised culture laboratory in the heart of Camembert country in Normandy, France. Standa support cheesemakers (and other food industries) across the world with an extensive range of cultures and offer ongoing assistance to cheesemakers.
ASCA have worked with Standa over the last few years. We order cheese cultures for our members four times each year. As part of this ongoing partnership, Standa has offered to run a series of webinars free for our members to help us all better understand the amazing world of cheese cultures, and what they can offer our members with follow up assistance.
Webinar Host: Sabine Poyer
We are pleased to present our webinar host Sabine Poyer. Sabine is a Cheese Expert, Technico-Commercial & Sales Engineer at Laboratoires Standa in Normandy France.
Sabine is ASCA's primary contact at Standa and has generously offered her time to present more background on the Standa cultures, which ones to use for which cheese, how to use them to develop flavour and how to use to manage some common issues.
The webinars will be approximately one hour each and include a 30 min presentation from Sabine, with time afterwards for some questions and answers. They will be chaired by Paul Wilson from Nimbin Valley Dairy (Chair ASCA).
Webinar 3 : Ripening Cultures
Date: Tuesday 16th April, 6pm - 7.00pm (AEST)
Will include:
- Presentation about the different cheese styles, which cultures can be used for ripening cheeses, depending on the cheese technology
- Discuss cheesemaking issues like butyric acid flavours, mucor, and rogue blue mould contamination and how to use the PAL cultures in general.
- Q&A
Chaired by: Paul Wilson, Nimbin Valley Dairy and Chair ASCA