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Artisan Dairy: Advanced Cheesemaking

Course Description

Step into the world of sophisticated cheesemaking with our Artisan Dairy: Advanced Cheesemaking Course, a five-day intensive designed to elevate your artisan cheese skills to new heights. Tailored for those with a foundational knowledge of cheesemaking, this course explores the complex processes behind some of the most celebrated cheese families, including Pasta Filata, white rind cheeses, blue cheeses, washed rind cheeses, Gouda, and Cheddar. Through a blend of detailed theoretical sessions and extensive hands-on practice, participants will explore the intricacies of acidity, temperature, aging, and mold development, crucial for mastering the art of these specialty cheeses.

Each day focuses on a different category, offering a comprehensive study from milk selection to the final aging process, guided by expert cheesemakers. You'll learn the science of stretching mozzarella, the delicate balance of cultivating the perfect rind, and the traditional techniques for creating robust flavors in blue and washed rind cheeses. The course also covers Gouda and Cheddar, including unique processes like curd washing and cheddaring, before culminating in an exploration of advanced aging techniques and aging room management.

Designed for serious cheesemakers seeking to refine their craft and expand their repertoire, this course promises an immersive learning experience. You'll leave not only with a deeper appreciation for the complexity of cheesemaking but also with the skills and confidence to produce exquisite artisan cheeses.

«Dessert without cheese is like a beauty with only one eye.»

- Jean Anthelme Brillat-Savarin

 

Course available dates

October

2025

From October 19th to October 25th

Course objectives

5

Who is this course for?

5

Course duration & itinerary

5

Course price

5
5

Course objectives

  • Understand Dairy Science: Grasp the fundamentals of dairy science, including the composition of milk and how it affects the final dairy product.
  • Learn Milk Processing: Acquire knowledge in milk processing techniques such as pasteurization and fermentation, crucial for safe and successful dairy product creation.
  • Make Fresh Cheeses: Develop skills in making a variety of fresh cheeses, focusing on the techniques that ensure quality and flavor.
  • Cultivate Cultured Dairy Products: Learn to produce cultured dairy products like yogurt, kefir, butter, and crème fraîche, understanding the role of cultures in fermenting dairy.
  • Explore the Basics of Aged Cheeses: Gain an introductory understanding of the aging process for cheeses, including the environmental conditions required for aging and the development of rinds.
  • Incorporate Flavors into Cheeses: Experiment with adding herbs, spices, and other flavorings to enhance the profiles of homemade cheeses.
  • Practice Safe Food Handling: Emphasize the importance of hygiene and safety standards in dairy processing to ensure product quality and safety.
  • Understand Cheese Storage and Affinage: Learn the basics of how to care for cheeses as they age and the principles behind affinage to develop their flavors.
  • Create a Variety of Dairy Delights: Expand your dairy repertoire by learning to make additional dairy products such as quark, expanding the range of culinary applications.
  • Inspire Creativity and Innovation: Encourage creativity in the kitchen by teaching participants to experiment with dairy recipes and inspire them to create their own unique dairy products.

During this course, you will also:

  • 5Receive a complete course manual, printed and in pdf
  • 5Receive ACS Notepad and pens, along with a Custom ACS chef’s jacket, apron, and a hat

During this course we will make:

  • DAIRY STARTER CULTURES
  • 5Mesophilic
  • 5Thermophilic
  • DAIRY PRODUCTS
  • 5Standardized milk
  • 5Cream
  • 5Crème fraîche
  • 5Buttermilk
  • 5Yogurt
  • 5Kefir
  • 5Ricotta suite: whey ricotta, fast milk ricotta, baked ricotta (ricotta infornata), smoked ricotta (ricotta affumicata), salted ricotta (ricotta salata), brunost, etc.
  • 5Dulce de leche
  • PASTA FILATA CHEESE
  • 5Curds
  • 5Pasta filata or mozzarella for pizza (pizza cheese)
  • 5Mozzarella or fior di latte suite: ciliegine, bocconcini, treccia, etc.
  • 5Stracciatella
  • 5Burrata
  • 5Scamorza
  • 5Burrino
  • 5Caciocavallo
  • 5Provola
  • 5Provolone
  • GOUDA
  • CHEDDAR
  • WHITE RIND CHEESE
  • 5Brie and Camembert type
  • 5Camoscio
  • 5Valencay
  • BLUE CHEESE
  • 5Gorgonzola style
  • 5Roquefort style
  • 5Stilton style
  • 5Cabrales style
  • WASHED RIND CHEESE
  • 5Taleggio
  • 5Limburger

Who is this course for?

The Advanced Cheesemaking Course is specially crafted for a diverse group of individuals passionate about the art and science of cheesemaking, looking to deepen their expertise and explore the complexities of artisan cheese production. This program is ideal for:

  • Experienced Home Cheesemakers: Hobbyists who have mastered the basics and are eager to challenge themselves with more complex cheesemaking techniques and styles.
  • Professional Cheesemakers: Artisans and professionals in the dairy industry seeking to expand their product range, enhance their skills, and explore new, niche markets with specialized cheeses.
  • Culinary Professionals: Chefs, caterers, and culinary educators looking to broaden their culinary repertoire with the ability to produce and customize high-quality, artisan cheeses in-house.
  • Culinary Students: Those currently enrolled in culinary or food science programs who have completed basic coursework in cheesemaking or dairy science and wish to pursue a specialized career in artisan cheesemaking.
  • Food Entrepreneurs: Individuals planning to start or expand a business in the artisan cheese market, looking for in-depth knowledge and skills in crafting unique cheeses that stand out.
  • Sustainable Farmers and Small-Scale Dairies: Producers aiming to add value to their milk through diversified, high-quality cheese products, enhancing their sustainability and market appeal.
  • Cheese Enthusiasts: Aficionados of cheese who possess a foundational understanding of cheesemaking and wish to delve deeper into the craft, enriching their appreciation and enjoyment of cheese.

This course is designed for those who already have a basic understanding of cheesemaking processes and are ready to take their skills to the next level. Participants should be prepared for an immersive and detailed exploration of advanced cheesemaking, from the science behind the curds to the art of aging.

 

Course duration & itinerary

Arrival days are on Sundays, and student check-in into the rooms must be after 14:00 h. The course price includes transport from the Alicante–Elche Miguel Hernández Airport, IATA: ALC, or Alicante Terminal (Alacant Terminal or RENFE train station) to the hotel. Each student must promptly communicate their pick-up details to our Client Relations liaison. From Monday to Friday, there are regular lessons from 09:00 h to 17:00 h, with a short pause for lunch starting at 13:00 h. On the last day, Saturday, we have departure day, when students travel to the airport or train station.

Day 1

Sunday

Arrival day.

Day 2

Monday

Mozzarella and the Pasta Filata Family.

Day 3

Tuesday

White Rind Cheeses.

Day 4

Wednesday

Blue Cheeses and Washed Rind Cheeses.

Day 5

Thursday

Gouda and Cheddar.

Day 6

Friday

Advanced Techniques and Aging.

Day 7

Saturday

Departure day.

Arrival Day

Upon your arrival at the Alicante–Elche Miguel Hernández Airport, IATA: ALC, or Alicante Terminal (Alacant Terminal or RENFE train station), you will be greeted by one of our drivers, who will promptly take you to school by private shuttle. After checking in at the hotel, you can enjoy the local amenities until 19:00 h, when we will all meet for a quick 30-minute orientation session, after which we will share a welcome dinner prepared by our chefs.

All day
Arrivals at the airport or the train station.
13:00 h
Light lunch for early arrivals.
14:00 h
Check-in at the hotel.
19:00 h
Orientation session.
19:30 h
Welcome dinner.
Night at the hotel.

Mozzarella and the Pasta Filata Family

Today introduces the captivating world of Pasta Filata cheeses, focusing on the unique stretching process that defines this family. The session begins with an in-depth exploration of the science behind acidity and temperature's critical role in achieving the perfect texture. Participants will then dive into hands-on practice with mozzarella, learning the art of curd preparation, stretching, and shaping. The day extends into variations such as provola and scamorza, offering participants a comprehensive understanding and practical experience in making these delightfully stretchy cheeses.

08:00 - 10:00 h
Breakfast.
09:00 - 13:00 h
Pasta filata.
13:00 - 14:00 h
Lunch.
14:00 - 17:00 h
Pasta filata.
19:00 h
Dinner.
Night at the hotel.

White Rind Cheeses

This week’s second day is dedicated to the elegant world of white rind cheeses, such as Camembert and Brie, renowned for their creamy texture and mold-ripened rinds. Participants will delve into the specifics of milk selection, the critical role of cultures like geotrichum candidum and penicillium candidum, and the nuances of mold development. The afternoon brings the opportunity to apply this knowledge through the making of their white rind cheese, focusing on techniques for encouraging mold growth and managing rind development during the aging process.

08:00 - 10:00 h
Breakfast at the hotel.
09:00 - 13:00 h
Introduction to molds.
13:00 - 14:00 h
Lunch.
14:00 - 17:00 h
Hands-on cheesemaking.
19:00 h
Dinner.
Night at the hotel.

Blue Cheeses and Washed Rind Cheeses.

We dedicate today to a dual exploration, starting with the intense flavor profiles of blue cheeses. The morning session covers the inoculation process with Penicillium roqueforti, the art of piercing, and optimal aging conditions for developing the characteristic veining. The afternoon shifts to the aromatic world of washed rind cheeses, detailing the wash process to cultivate distinct rinds and flavors.

08:00 - 10:00 h
Breakfast.
08:00 - 13:00 h
Blue cheese.
13:00 - 14:00 h
Lunch.
14:00 - 17:00 h
Washed rind cheese.
19:00 h
Dinner.
Night at the hotel.

Gouda and Cheddar

Focusing on two cheese giants, Gouda and Cheddar, day four offers a deep dive into their traditional cheesemaking processes. The morning is all about Gouda, hands-on practice allows participants to make their cheese, emphasizing the steps that define its unique qualities. The afternoon is reserved for Cheddar, exploring the cheddaring process, which contributes to its firm texture and tangy flavor. Participants will engage in making Cheddar, gaining insight into the importance of each step in achieving its signature profile.

08:00 - 10:00 h
Breakfast.
09:00 - 13:00 h
Gouda.
13:00 - 14:00 h
Lunch.
14:00 - 17:00 h
Cheddar.
19:00 h
Dinner.
Night at the hotel.

Advanced Techniques and Aging

The final day takes the cheesemaking experience to a higher level with advanced techniques and a focus on aging. The morning session explores the intricacies of affinage, the art of cheese aging, discussing strategies to enhance flavor and quality through natural rinds, waxing, and other protective methods. The afternoon is dedicated to aging room management, essential for maturing cheese under optimal conditions. Participants will review the cheeses they've started during the course, outlining care plans for aging, and setting the stage for these cheeses to develop into their full potential in the months to come.

08:00 - 10:00 h
Breakfast.
09:00 - 13:00 h
Advanced cheesemaking techniques.
13:00 - 14:00 h
Lunch.
14:00 - 17:00 h
Aging cheese.
19:00 h
Dinner.
Night at the hotel.

Departure day

Following breakfast at the hotel, take some time to unwind and make the most of the local facilities at your leisure. When it's time, our arranged transportation will escort you to either the Alicante–Elche Miguel Hernández Airport (IATA: ALC) or the Alicante Terminal (Alacant Terminal or RENFE train station), depending on your travel plans. For guests with later departure times, we're pleased to provide a complimentary light lunch to enjoy before you leave.

08:00 - 10:00 h
Breakfast.
Until 12:00 h
Express checkout of the hotel.
13:00 h
Light lunch for late departures.
All day
Transport to the airport or train station.

Course price

All-inclusive price

€2,750.00

The enrollment fee for the Artisan Dairy: Advanced Cheesemaking is set at €2,750. This all-inclusive price covers not just the comprehensive culinary education you will receive but also ensures a worry-free and comfortable experience from start to finish. Included in this fee are land transportation services to and from Alicante airport or train station, ensuring a seamless journey. Accommodations are provided at a luxury boutique hotel in Altea, offering a restful and elegant stay throughout the course. All meals are covered. Additionally, the fee includes all necessary coursework materials and a professional kitchen uniform. Upon completion of the course, participants will receive a certificate. This all-encompassing package is designed to offer an unparalleled educational experience, allowing you to focus entirely on your culinary development.

All the following are included in the price:

  • NTransport to and from Alicante–Elche Miguel Hernández Airport, IATA: ALC or Alicante Terminal (Alacant Terminal or RENFE train station) to the school by private transport.
  • NFull room and board for the duration of the course. All meals are included, with water and wine*.
  • NAll lessons, theory and practical, as they are described in the itinerary.
  • NCourse booklets/manuals, notepads, and pens.
  • NCustom ACS kitchen uniform: one professional chef jacket, one apron, and a hat.
  • NAll coursework materials.
  • NAccess to the School’s online community.
  • NCertificate of course completion.

The all-inclusive price of €2,750 is based on single occupancy. For those wishing to share their room with a companion, we offer attractive discounts.

*All wines are local, selected by our resident sommelier. Wines are served at dinner according to European hospitality customs

What is not included in the price?

  • MTravel insurance.
  • MAirfare and any travel expenses not stated in the itinerary.
  • MPersonal expenses and shopping during the course, excursions, visits, outside dinning.

The itinerary is subject to change if the instructor deems necessary, only for the improvement of the overall experience of all students.

Base price

€2,050.00

Alternatively, for students who prefer to handle their accommodations and logistics, we offer a course-only modality priced at €2,050. This option includes the full educational experience of the course— practical cooking sessions, and all necessary coursework materials—while allowing students the flexibility to arrange their stay, transport, and meals outside of class hours. This modality is ideal for local students or those who wish to explore living arrangements on their terms.

All the following are included in the price:

  • NMeals from Monday to Friday: Lunches and dinners.
  • NAll lessons, theory and practical, as they are described in the itinerary.
  • NCourse booklets/manuals, notepads, and pens.
  • NCustom ACS kitchen uniform: one professional chef jacket, one apron, and a hat.
  • NAll coursework materials.
  • NAccess to the School’s online community.
  • NCertificate of course completion.

What is not included in the price?

  • MTransportation to the School.
  • MAccommodations.
  • MBreakfasts.
  • MTravel insurance.
  • MAirfare and any travel expenses not stated in the itinerary.
  • MPersonal expenses and shopping during the course, excursions, visits, outside dinning.

The itinerary is subject to change if the instructor deems necessary, only for the improvement of the overall experience of all students.

Frequently Asked Questions