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Sun, 07 Jan

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La Roche-sur-Foron

Advanced two-week soft, hard and semi-hard cheese course in France

Learn how to produce soft, hard and semi-hard cheese with the best French specialists in the prestigious EnilV, France (near Geneva). The course will cover theoretical and practical parts of cheese production, including biochemistry and microbiology.

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Advanced two-week soft, hard and semi-hard cheese course in France
Advanced two-week soft, hard and semi-hard cheese course in France

Time & Location

07 Jan 2024, 12:00 – 19 Jan 2024, 19:00

La Roche-sur-Foron, 74800 La Roche-sur-Foron, France

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About the event

Learn how to produce soft, hard and semi-hard cheese with the best French specialists in the prestigious Milk Industry National School EnilV, France (near Geneva). The course will cover theoretical and practical parts of cheese production technology, including biochemistry and microbiology.

By the end of the course, you will know how to produce cheese such as Camambert (traditional and stabilised), Munster, Caprice des dieux, Bleu d’Auvergne, Fourme d’Ambert, Bleu du Vercors, Dorblue, Comte, Gruyère, Parmesan, Raclette, Reblochon, St Nectaire, Maasdam. You will also be awarded a French State school diploma in cheese technology upon successful completion.

In 73 hours of theory and practice, the course covers the whole cheese-making process, including managing critical points of soft, hard and semi-hard cheese technology, salting and ripening.

The group size is eight persons maximum.

The two-week course cost is £5,410 (excluding VAT) or 6,100 Euros per person (including hotel single accommodation, transfers and meals). The participants cover Avia tickets to Geneva and trip insurance themselves.

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