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Affinage: The Art and Science of Maturing Cheese
November 27 - December 1$2800
Learn the details of cheese maturing from facilities and equipment requirements, care, the life cycle of rind flora, how make processes relate to affinage, and more.
Courses include classroom instruction, daily sensory analysis training for affineurs, and experiential learning including visits and hands-on work in the Mons affinage caves.
Taught onsite at Mons Fromager-Affineur by Laurent Mons and Susan Sturman in French and in English; all materials provided in English.
Tuition is 2800 euros and includes lodging, breakfast and dinner, and ground transportation during the course.
Join students from 38+ countries who have taken courses at Mons Formation since 2012.