Specialised training 2025
TECNHOLOGY OF HARD CHEESES
Organizer: Esneki Zentroa – Leartiker
Imparts: Malen Sarasua
Date: New dates for 2026 to be confirmed
Duration: 15h
Place: Esneki Zentroa – Leartiker (Markina-Xemein)
Contact: msarasua@leartiker.com
ℹ️ If you are interested in the course, sign up and we will keep you informed.
ELABORATION OF SOFT CHEESES AND LACTIC CHEESES
Organizer: Esneki Zentroa – Leartiker
Imparts: Malen Sarasua
Date: New dates for 2026 to be confirmed
Duration: 15h
Place: Esneki Zentroa – Leartiker (Markina-Xemein)
Contact: msarasua@leartiker.com
ℹ️ If you are interested in the course, sign up and we will keep you informed.
ELABORATION OF BLUE CHEESES
Organizer: Esneki Zentroa – Leartiker
Imparts: Malen Sarasua
Date: New dates for 2026 to be confirmed
Duration: 10h
Place: Esneki Zentroa – Leartiker (Markina-Xemein)
Contact: msarasua@leartiker.com
ℹ️ If you are interested in the course, sign up and we will keep you informed.
LEARTIKER and MONS FORMATION
The Leartiker Dairy Centre signed a partnership agreement with Mons Formation, the training school at French company Mons Fromager-Affineur, in 2020.
Mons Fromager-Affineur is a world leader in cheese affinage, and a desire to share this expertise motivated the Mons brothers to create the Mons Formation, the only hands-on school in the industry offering cheese-related training.
Thanks to this agreement, the Leartiker Dairy Centre has become a nationwide branch of Mons Formation that aims to offer training programmes to professional cheesemakers, helping them refine their professional skills while fostering the development of the artisanal cheese sector.
One of the core objectives of the Leartiker Dairy Centre is to offer specialised training to professionals in the dairy sector, which is why, in collaboration with Mons Formation, we offer industry training designed for dairy professionals at a national level.