French Breakfast at Brooksby Hall, Leicestershire

Our French professionals will share advanced cheesemaking techniques and problem-solving ideas in hard and soft cheese production at breakfast. They will also happily answer your questions.

Attendance is free of charge, but places are limited.

8.30 am - 11.30 am     –    French breakfast and presentations on the following topics:

• Issues with humidity in cheeses? Methods of regulation      in a cheese vat to get the stable by final humidity product
• Seasonal milk management – less/more protein or fat –      how to get the final cheese stable?
• How to increase cheese’s yield – technology options and      milk preparation choices
• How to minimise weight loss in soft cheeses during      ageing
• Stopping energy overconsumption in cheese production