Specialised training 2026

CHEESE AFFINAGE BASICS
(LEVEL 1)

Imparts: Malen Sarasua
Dates: 
1st Edition: October 5-6
2nd Edition: November 19-20
Duration: 15h
Place: Esneki Zentroa – Leartiker (Markina-Xemein)
Contact: msarasua@leartiker.com

Programme
REGISTRATION

FUNDAMENTALS OF CHEESE SALES

Main Instructor: Laurent Mons
Coordination and traslation: Malen Sarasua
Date: November 16-18
Duration: 3 days / 8 hours per day / 24 hours
Place: Mons Fromager Affineur retail outlets, Saint-Haon-le-Châtel (France)
Contact: msarasua@leartiker.com

Programme
REGISTRATION

MONS EXPERIENCE – ADVANCED FUNDAMENTALS OF CHEESE AFFINAGE
(LEVEL 2)

Main Instructor: Laurent Mons
Coordination and traslation: Malen Sarasua
Date: November 24-26
Duration: 3 days / 8 hours per day / 24 hours
Place: Mons Fromager Affineur, Saint-Haon-le-Châtel (France)
Contact: msarasua@leartiker.com

PROGRAMME
REGISTRATION

HABITS, MOTIVATIONS AND PERCEPTIONS REGARDING THE CONSUMPTION OF ARTISAN CHEESE

Organizer: Know N Cheese
Imparts: Leire Vega (Prosumerlab)
Date: April 13 (10:00-11:00)
Duration: 1h
Place: Online

Course already completed

STEPS TO BE TAKEN IN SETTING UP A NEW CHEESE DAIRY

Organizer: Artzai eskola
Imparts: Eider Fernandez
Date: April 28 (9:00 – 14:00)
Duration: 5h
Place: Gomiztegi baserria

Course already completed

CHEESE MAKING (BASIC)

Organizer: Artzai eskola
Imparts: Joseba Sánchez
Date: May 11 – 14  (9:00-15:00)
Duration: 24h
Place: Esneki Zentroa – Leartiker (Markina-Xemein)

Course already completed

DIVERSIFICATION IN THE ELABORATION OF DAIRY PRODUCTS

Organizer: Artzai eskola
Imparts: Eider Fernandez
Date: May 25 – 28 (9:00-15:00)
Duration: 24h
Place: Esneki Zentroa – Leartiker (Markina-Xemein)

course already completed

HOW TO USE SUSTAINABILITY ASSESSMENTS TO REDUCE POTENTIAL ENVIRONMENTAL IMPACTS IN THE CHEESE INDUSTRY

Organizer: Know N Cheese
Imparts: Nancy Peña and Silvia Fernández (BETA-UVic)
Date: June 09 (10:00-12:00)
Duration: 2h
Place: Online

course already completed

ELABORATION OF BLUE CHEESES

Organizer: Esneki Zentroa – Leartiker
Imparts: Malen Sarasua
Date: June 16 – 17 (9:00-14:00)
Duration: 10h
Place: Esneki Zentroa – Leartiker (Markina-Xemein)
Contact: msarasua@leartiker.com

course already completed
Programme

COURSES OFFERED IN PREVIOUS YEARS

 TECNHOLOGY OF HARD CHEESES

Organizer: Esneki Zentroa – Leartiker
Imparts: Malen Sarasua
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.

I’m interested

ELABORATION OF FRESH DAIRY PRODUCTS

Organizer: HAZI
Imparts: Joseba Sánchez
Duration: 15h
Place: Esneki Zentroa – Leartiker (Markina-Xemein)

ℹ️ If you are interested in the course, sign up and we will keep you informed.

I’m interested

ELABORATION OF SOFT CHEESES AND LACTIC CHEESES

Organizer: Esneki Zentroa – Leartiker
Imparts: Malen Sarasua
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.

I’m interested

NATURAL CHEESEMAKING

Organizer: Esneki Zentroa – Leartiker
Imparts: David Asher
Duration: 40h
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.

I’m interested
Mons Fromager-Affineur

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.