Specialised training 2025
DIVERSIFICATION IN THE ELABORATION OF DAIRY PRODUCTS
Organizer: Artzai eskola
Imparts: Joseba Sánchez
Date: March 3-6 (9:00-14:00)
Place: Esneki Zentroa – Leartiker (Markina-Xemein)
Duration: 20h
ELABORATION OF FRESH DAIRY PRODUCTS
Organizer: HAZI
Imparts: Joseba Sánchez
Date: March 12,13 and 19 (9:00-14:00)
Duration: 15h
Place: Esneki Zentroa – Leartiker (Markina-Xemein)
STEPS TO BE TAKEN IN SETTING UP A NEW CHEESE DAIRY
Organizer: HAZI
Imparts: Eider Fernandez
Date: April 29 (9:00-14:00)
Duration: 5h
Place: Esneki Zentroa – Leartiker (Markina-Xemein)
CHEESE MAKING (BASIC)
Organizer: Artzai eskola
Imparts: Joseba Sánchez
Date: May 12- 15 (9:00-14:00)
Duration: 20h
Place: Esneki Zentroa – Leartiker (Markina-Xemein)
DIVERSIFICATION IN THE ELABORATION OF DAIRY PRODUCTS
Organizer: Artzai eskola
Imparts: Joseba Sánchez
Date: May 26 – 29 (9:00-14:00)
Duration: 20h
Place: Esneki Zentroa – Leartiker (Markina-Xemein)
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.