14 JUN
2017
Professional Soft and Lactic Cheesemaking
The School of Artisan Food
This specialist three-day course sets out to expand the technical knowledge of those involved in the commercial production of all types of rennet and lactic set soft cheeses.
The course aims, by comparison of differing methods, to ensure that the practical understanding gained during the three days may be applied to improve production of any soft or lactic cheese type, and not just to teach the recipes selected for the course.