Charcuterie And Cheese Production

Catalog description

This course is designed to introduce the art of charcuterie with concentration on various forcemeats, and sausage production, roulades, pâté, galantines and terrines. Students will review several techniques, including curing, drying and smoking. Finally they will produce a variety of fresh and cultured cheeses with a strong emphasis on combining flavors and their different uses on traditional dishes.