Event Start: Jul 14, 2014 - 09:00 AM
Event End: Jul 25, 2014 - 05:00 PM
Roaane, France, 42370
The course covers the science of cheese aging from make process to affinage care and how both substrata and environmental conditions influence mold and yeast development. Students will work with Mons staff in the caves and Tunnel de la Collonge every day, learning the techniques and gestures used in aging cheeses of all kinds. Daily sensory analysis training allows the theory and practice to be understood organoleptically. Hands-on specialization in specific families of cheese is available to cheesemakers; please indicate preferences on your application form and essay. Class size is limited to six. Tuition is 5000 euros, and includes the course, ground transportation from Lyon, housing, and most meals.
For more information: http://www.academie-mons.com/affinage« back to all events