Specialised training 2022

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.

 

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MAIN DEFECTS

OF HARD CHEESES

OCTOBER 14
Students will learn the main defects of cured pressed paste cheese and how to prevent them.

 

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Mons Formation

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.

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David Asher

DAVID ASHER

A NATURAL FARMHOUSE CHEESEMAKING

OCTOBER 24-28  *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.

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Mons Formation

“MONS EXPERIENCE”

FOR CHEESE AFFINAGE AND SALES

NOVEMBER 28-29
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.

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Trainings that have taken place during this year 2022:

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.

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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.