Professional development course designed and led by Maria Sarnataro, professional instructor about cheese and wine

On this course you will learn how to make pasta filata cheeses: mozzarella and burrata. It takes place at two traditional dairies in the province of Salerno in Campania, renowned for its mozzarella di bufala. Also included are the small differences in production between buffalo milk and cow’s milk mozzarella (fior di latte). Contrary to what you find on the internet, it’s not easy to make good mozzarella and the procedure is a jealously guarded secret. At each of the dairies we visit you will have the rare opportunity to watch the experts and participate in hands-on sessions. At the end of the course, you will have the knowledge necessary to continue practising and perfecting your own cheese. Taught in English.

Course suitable for cheesemakers, cheese vendors, dairy animal farmers, chefs and keen amateurs who want to make their own mozzarella. Maximum course size: 6 people.

Course extension for cheese professionals: two sessions watching the production run. Limited to 3 attendees.

You may also be interested in our cheese course in Tuscany: http://www.sapori-e-saperi.com/theory–practice-of-italian-cheese.html

Fee of 1550 Euros includes 4-day course, course booklet, course certificate, ground transport, accommodation, meals