The Professional range of courses are designed for existing artisan producers and provide an in-depth programme of study detailing the science of artisan food and drink through theoretical lectures and practical sessions.
Here you will find in-depth knowledge about the fundamentals of cheesemaking, taught by French cheese technologist, Ivan Larcher. Essential for any professional cheesemaker.
This professional course is designed for those starting in the artisan cheese industry who want to enhance their knowledge of hard cheesemaking.
| Spaces left: Yes book |
This professional three-day course has been specifically developed for existing artisan cheesemakers who want to expand their knowledge of soft cheeses.
| Spaces left: Yes book |
This professional three-day course has been specifically developed for existing artisan cheesemakers, who want to expand their knowledge of washed rind cheeses.
| Spaces left: Yes book |
Why not keep informed of a coming soon course by viewing the course detail page and following the simple instructions
Blue Cheese may have been discovered by accident, but is the undisputed king of the cheeseboard. This professional three-day course is designed for existing artisan cheesemakers who want to expand their knowledge of this famous variety.
This professional three-day course has been specifically developed for existing artisan cheesemakers, who want to expand their knowledge of lactic cheese making.
The School of Artisan Food is a company limited by guarantee, Registered in England and Wales, registered number 06741463
The School of Artisan Food is a registered charity.
Registered charity number 1139632.
© Copyright The School Of Artisan Food
