TWO WEEK CHEESE-MAKING COURSE IN FRANCE

Learn how to produce white and blue mould soft cheeses 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 soft cheese production with white or blue mould + fresh cheeses technology such as lactic from cow and goat milk. By the end of the course, you will know how to produce both traditional and stabilized soft cheeses, such as Camembert, Brie, Bleu d'Auvergne, Roquefort, Gorgonzola dolce, Crottin, Picodon, Valencin, and Saint-Maure. You will also be awarded a French State school diploma in cheese technology upon successful completion.  In 73 hours of theory and practice, the course covers the whole theory of the cheese-making process, including management of critical points of the soft cheese technology, salting and ripening.  The group size is eight persons maximum. The two-week course cost (all-inclusive) is 5,410 GBP /  6,300 USD / 6,100 Euros per person (+ tickets and trip insurance)