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Affinage: the Art and Science of Maturing Cheese

    Event Start: Oct 6, 2014 - 09:00 AM

    Event End: Oct 17, 2014 - 05:00 PM

    Roaane, France, 42370

    The curriculum evolved out of practical, daily experience over decades, in collaboration with top French dairy scientists and researchers. In the US, Maison Mons was a key consultant in the development of the Cellars at Jasper Hill, Vermont\’s famed affinage center. This two-week course at Mons Fromager-Affineur is being offered for the first time in English.

    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

    The tuition for Affinage: The Art and Science of Maturing Cheese is 5,000€.
    This includes classroom work, hands-on ateliers, lodging for 13 nights, all lunches, and weekend excursions. It also includes ground transportation between the Academie and Lyon St-Exupery airport/TGV station.

    For more information: http://www.academie-mons.com/affinage

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