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Featured CourseFermentation and Pickling
Discover professional cheesemaking skills with French cheese technologist Ivan Larcher – one of the artisan cheese world’s most highly regarded and knowledgeable practitioners.
This specialist five-day course is ideal for existing artisan cheesemakers or those wishing to produce cheeses on a commercial basis.
During the course, you will explore the chemistry and microbiology of cheesemaking and investigate the components of milk and its composition. You will also examine the role of starters and rennets in the cheesemaking process and compare methods of production for soft, hard and lactic cheeses.
The course content will be delivered through a series of practical exercises and theoretical presentations.
Please note: Raw milk is used to produce cheese on this course.
Refreshments will be available on arrival and throughout the five days as well as informal buffet lunches. All ingredients, equipment and recipes will be provided.
'My expectations were met and then some, it was extraordinary. Stunning location as well. Much recommended!'
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