Two-day Cheeses Training

Description

Introductory training course in cheesemaking and dairy transformation, in the heart of an urban dairy.

Make your own lactic cheeses, tomme, butter, and more – at home, whenever you like. It’s possible, and it’s within everyone’s reach.

Whether for your family’s own consumption, for a hospitality activity (guest house, restaurant, community space…), or for an association, you will learn, through hands‑on practice, the skills you need to succeed, and to become as self‑sufficient as possible (for example, by avoiding industrial ferments).

I will guide you in setting up your own home cheesemaking workshop, with practical advice on small equipment, aging conditions, and sourcing quality milk.

Beyond the pleasure of making it yourself, you’ll get natural, nutritious, and flavourful food – and you’ll save money on your cheese and dairy budget all year round.

Shorter formats (2 to 3 hours) are also available through our Cheese Workshops.

Target audience:

• Anyone wishing to become self‑sufficient in making dairy products at home
• Community group leaders
• Guest house or hospitality venue managers

If you have a disability, please contact us so we can adapt the training to your needs.

Prerequisites:

• You must be able to read, write, and count in French.
• There are no specific prerequisites for this training. The small group size allows the trainer to adapt to each participant’s level.

Conditions for running the course:

This training will only take place if a minimum of 4 participants are enrolled. Confirmation will be given 2 weeks before the start date.