Unit of competency Outline

Date retreived
22/07/2026 2:06 PM AWST

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Ripen artisan cheese

Ripen artisan cheese

Unit of competency
National Code
FBPCHE5008
State Code
OBN21
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
03/02/2020
View on TGA
State Implementation and Classification
Approved Date
14/05/2020
Field of Education
019905 - Food Science And Biotechnology
Original Release Date
14/05/2020
Nominal Hours
45
Description
This unit of competency describes the skills and knowledge required to ripen different types of artisan cheeses. The process is also referred to as cheese maturation or affinage.This unit applies to cheesemakers who have responsibility for overseeing the ripening of cheese, adapting the process where required to suit the specified outcome, and complying with workplace health and safety, food safety, record keeping and quality assurance requirements for the cheese making and ripening process. No licensing or certification requirements apply to this unit at the time of publication. However, legislative and regulatory requirements for food processing exist, so local requirements must be checked. All work must comply with Australian food safety standards and relevant codes of practice.
Notes
Elements and Performance Criteria
1. Prepare for cheese ripening
  • 1.1 Identify cheese type to be ripened
  • 1.2 Identify properties sought through ripening process
  • 1.3 Identify conditions for ripening, including temperature, humidity, aeration conditions, time
  • 1.4 Identify make parameters and processes for the cheese and prepare ripening sheet, showing reference parameters for that cheese type
  • 1.5 Record all actual ripening parameters and processes on the ripening sheet, as they occur, in line with regulatory requirements
  • 1.6 Prepare cheese for ripening, including wrapping as required
2. Monitor ripening
  • 2.1 Check conditions for ripening, including racks to be used, humidity, temperature and aeration
  • 2.2 Place cheese for ripening
  • 2.3 Inspect cheese through ripening process
  • 2.4 Take samples and test for appearance, pH, salt, texture, consistency, colour
  • 2.5 Carry out treatments required of specific maturation process
  • 2.6 Turn and rotate cheese to ensure ripening is even
  • 2.7 Identify optimal ripening stage and ongoing care requirements for the cheese and communicate these to cheese buyers and sellers
3. Problem-solve issues with ripening
  • 3.1 Identify defects in cheese through the maturation process
  • 3.2 Make adjustments to conditions to correct defects wherever possible
  • 3.3 Maintain records of cheese maturation in accordance with workplace procedures
  • 3.4 Record any wastage that occurs throughout maturation
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