Specialised training 2023
MAKING BLUE CHEESE
Imparts: Joseba Sánchez (Dairy Centre Leartiker).
Date and time: november 8 and 9 (15:00-19:00).
Place: Fraisoro Eskola (Zizurkil).
Contacts for registration:
Mari Jose Maiz | mjmaiz@fraisoroeskola.eus | 943 69 21 62
MAKING HARD CHEESE
Imparts: Joseba Sánchez (Dairy Centre Leartiker).
Date and time: november 15 and 16 (15:00-19:00).
Place: Fraisoro Eskola (Zizurkil).
Contacts for registration:
Mari Jose Maiz | mjmaiz@fraisoroeskola.eus | 943 69 21 62
MAKING ICE CREAM
Organizer: HAZI.
Imparts: Eider Fernández (Dairy Centre Leartiker).
Date and time: november 15 and 16 (9:00-14:00).
Place: Dairy Centre Leartiker.
Contacts for registration:
HAZI | fpegestion8@hazi.eus | 618498859
DIVERSIFICATION IN THE CHEESE SECTOR
Organizer: Artzain Eskola.
Imparts: Joseba Sánchez (Dairy Centre Leartiker).
Date and time: november 20-23 (9:00-14:00).
Place: Dairy Centre Leartiker.
Contacts for registration:
Ainhoa Inza | artzaineskola@hazi.eus | 943 25 10 08 – 688 68 97 25
Other formations still to be dated:
The dates for these trainings have not yet been set, but if you are interested in taking one of these formations, please contact us at kaixo@esnekizentroa.eus and we will keep you informed about the latest news on these trainings.
DAVID ASHER
A NATURAL FARMHOUSE CHEESEMAKING
*Training language: english & basque.
From culture propagation to rennet coagulation and on to affinage, this comprehensive and hands on course covers nearly all aspects of a natural farmhouse cheesemaking. Students can expect to learn how simple traditional methods can lead to a safe, effective, and delicious raw milk cheesemaking.
“MONS EXPERIENCE”
FOR CHEESE AFFINAGE AND SALES
Tour of MONS FROMAGER AFFINEUR’s facilities (Saint Haon le Châtel, France) to see and experience first-hand the working methods of Mons as a cheese affineur and supplier.
Trainings that have taken place during the year 2022:
CHEESE AFFINAGE
NEW DATE: 17-19 October.
Students will learn the fundamentals of cheese affinage. A cheese sensory analysis session will be held every day and on the final day, there will be a tour of a cheese factory to see the affinage process first-hand.
MAIN DEFECTS
OF HARD CHEESES
OCTOBER 14
Students will learn the main defects of cured pressed paste cheese and how to prevent them.
MAKING BLUE CHEESE
OCTOBER 4-5
Students will understand and learn how to apply cheesemaking technology in the production processes of different types of blue cheese.
MAKING LACTIC CHEESE
SEPTEMBER 19-20
Students will understand and learn how to apply cheesemaking technology in the production processes of different types of lactic cheese.
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.