Ivan Larcher, renowned French cheesemaking consultant, technologist and educator, teaches this 5-day basic practical course at his farm l’Or Blanc in Cheniers, France. The course covers several different styles of cheese making techniques. Students work with milk from the farm’s Jersey cows and learn aspects of animal husbandry and milk production. Students have ample time to work one-on- one with Ivan to perfect new cheese make recipes, troubleshoot problems, and improve make room design and sanitation practices.
Professional Cheesemaking 101 is followed in sequence by either Affinage: The Art and Science of Maturing Cheese or Cheesemaking 201.
Upcoming course dates:
• June 11-15, 2018
• September 10-14, 2018
The tuition for Professional Cheesemaking 101 at La Ferme l’Or Blanc is 2,800€. This includes classroom work, hands-on ateliers, lodging during the course, and all meals.
Students will be lodged at a nearby auberge; ground transportation will be provided between the auberge and the farm. Students continuing on to the Affinage course at MonS in St Haon will be driven to St Haon; departing students will be taken to the train to return to Paris.
If taken as a suite with Affinage, the combined tuition for both courses is 5,000€.
Tuition for the full three week sequence of courses is 7,500€.