Cheese Training Courses
Cheesemaking consulting:
Want to perfect your techniques ? Develop a new range or a new product like mozzarella ? Work on your indigenous ferments ? Improve your aging processes or prepare for your future setup ?
La Laiterie Toulousaine can support you in designing and managing your cheesemaking workshop. Anthony can also help you choose the right technology and implement it, select equipment and organise your workspace according to your system.
Cheesemaking training : European GBPH (initial or refresher), cheesemaking technology courses,…
Feel free to contact me to discuss it over the phone – it’s often easier.
Quality management:
Facing a health or safety issue? Need to improve your PMS? Looking to implement the new European GBPH on your farm, or set up HACCP methods and traceability?
I can support you through all these phases – from development to implementation or improvement.
PROFESSIONAL TRAINING COURSES OFFERED
Below, you will find our main training courses. Some can be offered in a blended digital format. As hands-on practice is essential, depending on the training location, practical sessions can be arranged to ensure better assimilation of techniques and gestures.
• Hygiene in Farmhouse Dairy Products: Learn to navigate regulations, basic hygiene rules, pathogenic microorganisms, and physical/chemical/microbiological hazards. I can help you set up a PMS based on the European GBPH, HACCP, self-checks, and traceability – 2 days for initial training or 1 day for an update.
• Choosing Your Transformation Project: Discover the fundamentals of the main cheesemaking processes: fresh products, lactic cheeses, soft cheeses, stretched-curd, blue, and pressed cheeses. I’ll help you choose the right products for your farm, with appropriate health control measures – 1 to 5 days depending on your needs.
• Cheesemaking Technologies: Master the fundamentals of every production stage – duration tailored to your needs.
Lactic (ladle-moulded or pre-drained), Soft (bloomy or washed rind), Stretched-curd (mozzarella, …), Uncooked pressed (Saint Nectaire, Ossau-Iraty, …), Blue (Roquefort, Gorgonzola, …), Mediterranean (Feta, Labneh, …), Fresh products (yogurt, cream, butter, skyr, …)
See the one-day mozzarella training programme here: Mozzarella Training Programme
• Commercialisation: Distribution channels, labelling, regulations, … – 4 to 8 hours depending on your needs.
TAILOR-MADE TRAINING COURSES
Tailored to your needs: The strength of a small-scale operation is its flexibility, adaptability, and responsiveness to your needs.
Organisation:
- Training can be delivered over one or several days.
- A minimum of one day is required per technology. For example, if you want to learn Mozzarella and Camembert, these are two different technologies, so you’ll need two days (except for fresh products, which can be combined with another technology).
- Each training session includes a short theoretical introduction, hands-on practice, and a brief reminder of hygiene basics with health risk management.
Price:
€550/day, excluding raw materials and travel (if the training takes place outside my workshop in Toulouse).
Location:
Training can take place in Toulouse or at your own farm or workplace. Theoretical parts can be delivered remotely via online tools.
Languages:
French or English.
