Professional Cheesemaking 201

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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

Tuition

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€.

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