PROFESSIONAL CHEESE-MAKING COURSES

2 WEEKS INTENSIVE TUITION IN THE HEART OF THE FRENCH COUNTRYSIDE

The next advanced soft, hard and semi-hard cheese technology course is

9-20 March 2026

(Please get in touch with us to reserve a space.)

In order to support and improve the spread of cheesemaking knowledge, France Process has, for 10 years, run intensive, professional cheesemaking courses in France for existing cheesemakers.

These courses are a two-week programme of theory and hands-on practical cheesemaking covering hard, soft and blue cheeses, and take you deeper into the microbiology, chemistry and physics of cheesemaking to help you improve the cheese you make, cure faults and defects, and see different styles of cheeses compared to those you make. The course involves visits to some of the best French cheese production plants, fromageries and affineurs and will equip cheesemakers with the skills to push the boundaries of the cheeses they produce.

The success of the courses and demand for places have led to the establishment of the Ecole Française de Technologie Fromagère (EFTF), a cheese school, opening in 2026 at our headquarters, the Château de Villeferry, in the heart of Burgundy in eastern France. The school is at the heart of our state-of-the-art fromagerie, where we produce some of the best hard, soft, blue and fresh cheeses for sale locally and internationally.

Our current programme of cheese course dates for 2026 is as follows:

March 9th – 20th

July 6th – 17th

September 13th – 24th

The course is limited to a maximum of eight participants. The cost is £5,410 (excluding VAT) or 6,100 Euros per person, which includes single hotel accommodation, transfers, and meals. Participants are responsible for their own airfare to Geneva and travel insurance.

Enquire