TWO WEEK CHEESE-MAKING COURSE IN FRANCE
The next advanced soft, hard and semi-hard cheese technology course is
5-17 January 2025 (fully booked, please contact us to reserve a space for January 2026)
Learn the science of producing soft, hard, and semi-hard cheese with top French experts near Geneva. This course will delve into cheese production technology's theoretical and practical elements, encompassing biochemistry and microbiology. Experts with experience in quality control and innovation in French cheesemaking teach the course.
By the end of the program, you'll be equipped to create cheeses like Camembert (both traditional and stabilized), Munster, Bleu d’Auvergne, Fourme d’Ambert, Bleu du Vercors, Comte, Parmesan, Raclette, Reblochon, St Nectaire, and Maasdam. You will also receive a diploma in French cheese technology upon completion.
This intensive two-week course covers the entire cheese-making process, including managing critical points in the production of soft, hard, and semi-hard cheeses and salting and ripening techniques.
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 trip insurance.
