Mastering Artisan Cheese: A Culinary School Journey from Mozzarella to Grand Platters

Life has been a whirlwind lately, packed with long hours at work, an enriching return to culinary school for our second Phase III class, and a refreshing weekend getaway to New York City to visit family. With so much happening, I’m excited to dive into a detailed recap, especially about the incredible world of cheese that recently enveloped my culinary adventures.

Let’s talk about cheese. And not just a little, but a lot – an indulgent, fascinating, and truly educational amount of cheese.

Fresh Home-made Mozzarella

Back to School: A Deep Dive into Cheese Making

For those of you who have been following my culinary school journey, you might recall that my previous class focused on the art of Canning and Preserving. Fast forward exactly two months, and my classmates and I reconvened, trading our usual work routines (though some had to rush back to work right after!) for our crisp school uniforms. We eagerly settled into the classroom, ready to unravel the intricate science and artistry behind cheese making. This wasn’t just another lesson; it was an immersion into a world of flavor, texture, and tradition.

As a devoted admirer of all things cheesy, this class was perfectly tailored to my interests. From roughly 10 AM to 3 PM that afternoon, our day was an exhilarating blend of theory, demonstration, and hands-on practice. We learned how to craft homemade mozzarella, create fresh ricotta from scratch, and even prepared a rather sophisticated lunch that showcased our freshly made ingredients. The day culminated in an absolutely stunning cheese board featuring no less than thirteen distinct cheeses. I can confidently say I’ve never consumed such a magnificent variety, or quantity, of cheese in a single day!

Homemade Lemon Ricotta Beignets

The Art of Homemade Mozzarella

Our journey into cheese production began with an expert demonstration from Chef Sam and Chef Michel on crafting homemade mozzarella from scratch. While the idea of replicating this delicate process at home is incredibly appealing, I must admit, it feels a tad ambitious right now. The initial steps involve preparing the curds, which is a surprisingly time-consuming endeavor. It demands specific ingredients like starter cultures and rennet, along with meticulous monitoring of temperatures and pH levels. However, witnessing the transformation of milk into stretchy, fresh mozzarella was truly inspiring. I’m convinced that with dedicated time and consistent practice, this seemingly daunting task could become much more intuitive and less intimidating, opening up a world of fresh, artisanal cheese right in my own kitchen.

The flavor of fresh, warm mozzarella, pulled and stretched right before our eyes, is unparalleled. It possesses a delicate milky sweetness and an incredibly tender texture that store-bought varieties simply can’t match. Understanding the nuances of heating, cutting, and stretching the curds provided a profound appreciation for the traditional Italian craft. This class truly highlighted why homemade is often superior when it comes to certain culinary delights.

Demystifying Cheese: Pasteurized vs. Raw Milk

During our lecture, we uncovered some truly eye-opening facts about the distinction between pasteurized and raw milk cheeses. In the United States, a significant regulation dictates that cheese made from raw, unpasteurized milk is generally illegal unless it has been aged for a minimum of 60 days. This means that a substantial majority of popular, younger cheeses—such as most bries, fresh goat cheeses, and many soft-ripened varieties—are, by law, made from pasteurized milk. This regulation is primarily in place for food safety, aiming to eliminate potential pathogens that could be present in raw milk.

It’s interesting to note that despite these regulations, a common myth persists that pregnant women must strictly avoid all unpasteurized cheeses. While caution is always prudent, in reality, due to the 60-day aging rule and the widespread pasteurization of younger cheeses in the US, the risk associated with many readily available cheeses is significantly mitigated. This isn’t to say that consuming raw milk products is without risk, but rather to clarify the context within which US cheese is produced and sold. (Edited to Add: For further discussion and clarification, please refer to the detailed responses in the comment section.)

The Integral Role of Rennet in Cheese Production

Another fascinating component we explored was rennet—a natural coagulation enzyme that plays a crucial role in separating the milk solids (curds) from the liquids (whey). Rennet is an almost universal ingredient in cheese making. Traditionally, animal rennet is sourced from the stomach lining of young calves, specifically because they possess this enzyme to digest their mother’s milk. Consequently, animal rennet is a by-product of the veal industry.

It’s important for consumers to be aware that almost all traditional and artisanal cheeses, especially those from Europe, typically utilize animal rennet. However, larger commercial cheese brands often specify if they use “vegetarian rennet,” making their products suitable for vegetarians. What I found particularly surprising and important to learn was that many forms of vegetarian rennet are derived from genetically modified (GMO) vegetables. This adds another layer of consideration for individuals making dietary or ethical choices about the foods they consume. Understanding the source of rennet allows for more informed decisions, whether one prioritizes animal welfare, avoids GMOs, or simply seeks to understand the origins of their favorite cheeses.

Making Homemade Ricotta

The Unbeatable Freshness of Homemade Ricotta

Beyond the complexities of mozzarella, we also delved into the much more approachable process of making fresh ricotta. Let me tell you, the difference between freshly made ricotta and its store-bought counterpart is simply astounding. Homemade ricotta boasts a texture that is incredibly smooth, delightfully creamy, and significantly lighter. It’s a revelation, offering a nuanced flavor and consistency that makes supermarket versions seem almost incomparable. This isn’t just a slight improvement; it’s a completely different culinary experience.

Fortunately, the method for making homemade ricotta is far simpler and more straightforward than mozzarella, requiring fewer specialized ingredients and less precise temperature control. This ease of preparation makes it an exciting prospect for home cooks, and I’m genuinely eager to try my hand at it very soon. I’m already planning to share a dedicated blog post detailing the step-by-step process, so you can experience this fresh dairy delight yourself! We even had the pleasure of using some of our freshly made ricotta to prepare those exquisite homemade beignets for lunch, which, topped with a dusting of powdered sugar, were absolutely divine.

Sautéed (Duck-Fat) Potatoes with Parsley and Garlic

Beyond Cheese: A Culinary Feast Prepared In-Class

What started as a class focused solely on cheese making quickly evolved into a full-scale culinary production. While we mastered cheese, we also prepared an entire, impressive lunch menu that showcased a variety of techniques and flavors. It was a delightful surprise, demonstrating how foundational cheese-making knowledge can integrate into broader culinary applications. The spread included succulent roast chicken, rich sautéed potatoes cooked in duck fat with fresh parsley and garlic, indulgent fried sandwiches bursting with fresh mozzarella, tapenade, tomatoes, and basil, a flavorful fennel and gruyere gratin, and, of course, our freshly made ricotta beignets.

Innovative Roquefort-Stuffed Roast Chicken

Instead of a standard roast chicken, our chefs guided us in an ingenious preparation: stuffing Roquefort cheese, along with aromatic thyme and other herbs, directly under the chicken skin. This technique allowed the pungent, creamy Roquefort to melt into the meat, infusing it with incredible depth of flavor and moisture. The result was a spectacularly tender and savory chicken that was far from ordinary. This innovative approach immediately sparked ideas for future culinary experiments; I’m particularly keen to try this method with other cheeses, especially a tangy goat cheese, to see how the flavors transform. It was a wonderful reminder of how delicious and surprisingly simple roasting a chicken can be, a practice I must certainly incorporate into my routine more often!

The Joy of Culinary Community

As much as I relished the hands-on experience of making and, naturally, eating all that incredible cheese, reconnecting with my fellow culinary school friends remains an absolute highlight of these sessions. There’s a special bond forged in the shared intensity of professional kitchen training, and catching up on everyone’s adventures in the restaurant world is always a joy. Similarly, greeting our esteemed chef instructors and updating them on our progress and challenges outside the classroom reinforces that sense of community and mentorship. It’s always fascinating to hear their insights and receive their continued guidance.

Looking back, it’s incredible how much my perspective has shifted. The kitchen classrooms, which once seemed vast and intimidating, now feel empowering and familiar. The journey through culinary school continues to reshape my understanding of food, technique, and the professional kitchen environment, making each return a moment of profound reflection and renewed enthusiasm.

The Grand Finale: A Curated Artisan Cheese Board

To cap off an already extraordinary day, Chef Michel presented us with an absolutely spectacular cheese spread. This wasn’t just any cheese board; it was a masterclass in cheese curation, featuring thirteen distinct artisan cheeses, all sourced from Cheesetique, a local specialty cheese store that Connor and I recently discovered and adored. The sheer variety was breathtaking, offering a global tour of flavors and textures.

Beyond just tasting, we learned the nuanced etiquette of presenting and enjoying cheese. Chef Michel instructed us on the general rule for plating cheeses: starting at the “12 o’clock” position and arranging them clockwise from mildest to strongest flavor. This systematic approach allows the palate to gradually build intensity, ensuring each cheese can be fully appreciated. We also practiced the proper techniques for cutting and slicing various types of cheeses, from soft, delicate brie to hard, crumbly cheddar. To think this entire lavish board was shared among just six of us speaks volumes about the generosity and educational intent of the class!

(Starting from the goat cheese log on the far left—second from top—and moving clockwise: Chevre, Delice d’Argental, Mobay, Rhinette, Sunlight, Chimay, Dorset Drum, Manchego, Gruyere, Grana Padano, Cambozola, Moody Blue, Roquefort Papillon)

Among the magnificent selection, a few stood out as personal favorites. The Dorset Drum cheddar, a truly exceptional English cheddar priced at $25.99/lb, captivated with its robust, complex flavor and crumbly texture. The creamy, blue-veined Cambozola from Germany also left a lasting impression with its unique blend of Camembert and Gorgonzola characteristics. Honestly, every single cheese on that board was a testament to artisanal craftsmanship and distinctive regional flavors, making the tasting session an unforgettable experience.

Looking Ahead: Molecular Gastronomy

As this incredible cheese class comes to a close, I’m already eagerly anticipating my next return to school in approximately eight weeks for our final Phase III class, which will delve into the intriguing world of Molecular Gastronomy. It promises to be a fascinating exploration of the scientific principles behind cooking, and I can’t wait to share those discoveries with you.

For more insights into my culinary education journey, be sure to explore my dedicated Culinary School page.