ECOLE
FRANÇAISE DE
TECHNOLOGIE
FROMAGÈRE (EFTF)
2 WEEK INTENSIVE CHEESEMAKING TUITION IN THE HEART OF THE FRENCH COUNTRYSIDE
The next advanced soft, hard and semi-hard cheese technology course is
17th - 29th May 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 two-week courses combine theory with hands-on cheesemaking, covering hard, soft and blue cheeses. They explore the microbiology, chemistry and physics of cheesemaking in depth, helping you improve cheese quality, diagnose and correct faults and defects, and compare a wide range of cheese styles with those you currently produce. 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 (fully booked)
April 20th - 1st May (fully booked)
May 18th – 30th
January 17th – 29th
The course is limited to a maximum of eight participants. The cost is £5,650 (excluding VAT) or €6,500 per person, which includes single hotel accommodation, transfers, and meals. Participants are responsible for their own airfare to Paris and travel insurance.
Contact us with details if you would like to know more about current course availability
Roger Longman, Owner, Whitelake Cheese, UK
The France Process School was the best training money we ever spent and has enabled us to improve current cheeses as well as develop new Kingfisher Blue goat's cheese and Moody Blue cow's cheese. It's a very busy but absolutely rewarding course.
Danielle McQuoid, Production Manager at Tulip Tree Creamery, USA
Nadege (main tutor) is my cheese hero; it is refreshing to see a woman in the industry with such extensive knowledge in dairy science. Every day I spent with her, I walked away with a much better understanding of cheesemaking. I am forever grateful to have had this experience. Such an inspiration!
Heather Taylor, Head Cheesemaker, Nettlebed Creamery, UK
The course was incredible. It was life-changing to have this experience with world-class tutors
Elizabeth Bradley, Owner, Carlow Farmhouse Cheese, Ireland
The course marries traditionwith science and research and, of course, a love of cheese!
Carwyn Adams, Owner, Caws Cenarth, Wales
The advanced cheese-making course run by France Process provided me with a deeper understanding of the technical details that make cheese truly special and what sets great cheeses apart from the mediocre. The course covered detailed chemistry, explaining the role of of various components in milk, through to the making process, and the entire ripening journey. We were given exclusive access to technologies that are typically not shared in literature or available through common resources in the UK. In addition to the in-depth academic theory presented by seasoned specialists, there was an exceptional practical centre where we could directly apply what we'd learned. This course has equipped us with invaluable knowledge, enabling us to produce our own versions of some of the great French and Swiss cheeses.
Head Cheesemaker/Technical Manager at Mrs Temple Cheese, UK
I found the whole course amazing. It was really good to learn the science behind the methodology that we use