Professional Cheesemaking 201
Students desiring more in-depth study on specific cheese styles have the opportunity to continue the sequence with Cheesemaking 201.
About Professional Cheesemaking 201
This 5-day program is primarily classroom-based. A specific duo of cheese styles will be offered each time the course is offered:
- Blue cheeses and semi-cooked cheeses (March 2018)
- Soft-ripened bloomy rind and soft-ripened washed rind cheeses (June 2018)
- Lactic-set and Tommes (September 2018)
Cheesemaking 201 is offered at the Ferme l’Or Blanc in Cheniers. The course will include a mixture of in-depth theory and hands-on cheesemaking practice in the specific make styles designated for each course session. Lodging, all meals, and transportation during the course are included in the tuition.
Upcoming course dates:
• June 25-29, 2018
• September 24-28, 2018
The tuition for Professional Cheesemaking 201 is 2,800€.
If taken as a suite with Affinage, the combined tuition for both courses is 5,000€.
Students must have previously completed Cheesemaking 101 or the equivalent as a prerequisite to Cheesemaking 201.
Tuition for the full three week sequence of courses is 7,500€.Visit event website