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

7-19 January 2024

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 Camembert (traditional and stabilised), Munster, Bleu d’Auvergne, Fourme d’Ambert, Bleu du Vercors, Comte, Parmesan, Raclette, Reblochon, St Nectaire, Maasdam. Upon completion, you will also be awarded a French State School cheese technology diploma.


The course covers the whole cheese-making process in 73 hours of theory and practice, 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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Advanced Soft, Hard and Semi-Hard Cheese Course January 2024

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