Highlights
Quick Look
Period
March
Difficulty
Medium to Advanced
Duration
7 days
Acommodation
Blue Sardine Boutique Hostel
Group Size
12 students max
Cost
2026: €29502027: €3450
Introduction
A one-week intensive for experienced cheesemakers ready to refine their craft.
This course takes you deep into the techniques, science, and artistry of European-style advanced cheese production. Over five days in our professional dairy lab, we’ll cover key families of aged cheeses, work hands-on with live cultures and complex affinage protocols, and produce a wide range of traditional products from milk to finished cheese.
What You Will Learn
This course will give you the techniques, awareness, and scientific understanding to take your cheesemaking to the next level—whether you’re a professional, a cheesemaker in development, or a future dairy entrepreneur.
You’ll work closely with our instructors, using professional equipment, while discussing advanced cheesemaking strategies, evaluating results, and refining your understanding of microbial and enzymatic development in aging.
Objectives
During the Course, You Will Also
Here, even meals are part of the experience—each one a reflection of the values we teach: quality, simplicity, and honest ingredients.
Who teaches this course?
Juan Penzini Granier
Academic Director
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Juan Penzini-Granier is the founder and academic director of the Artisan Culinary School. With a career spanning over 15 years, Juan is a seasoned professional with a wealth of knowledge and experience in the culinary industry. Juan’s culinary journey began with formal training in baking, which he then complemented with education as a professional cook, then turned his career towards the managerial part of the culinary business. He went on to own and manage several successful restaurants in Venezuela, where he was awarded the largest concessions system at the most prestigious country club in the city. He also had the opportunity to go back to the school where he started his career, but this time as a kitchen instructor and food and beverage cost professor. Then, seeking to expand his horizons, Juan moved to Italy to pursue an education in professional charcuterie and cheese making and ended up being the director of an international culinary school. As a teacher and instructor, Juan has trained over 500 people from more than 45 countries, instilling in them a passion for culinary artistry and a commitment to excellence. With the Artisan Culinary School, Juan aims to offer a unique and immersive culinary education experience that empowers aspiring food artisans to realize their full potential. Juan’s dedication to culinary education and his vast expertise make him an invaluable leader and mentor at the Artisan Culinary School. His vision and leadership drive the school with excellence and inspire its students to reach new heights in their culinary careers.
Vincenzo Troia
Cheesemaker & Instructor
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For over 18 years, Vincenzo Troia has dedicated his career to the world of cheesemaking. Born in Andria, the birthplace of burrata in Puglia, he specializes in pasta filata cheeses, including mozzarella, burrata, and scamorza. His work has taken him across Italy and abroad, sharing the flavors of his region through consultancy, training, and live show cooking at weddings and events.
After earning his technical qualification in dairy production at AgenForm in Moretta (CN), Vincenzo continued his studies at the International Academy of Dairy Arts, where he later joined the faculty as a teacher. Today, he leads an award-winning career as a mastro casaro, known for transforming raw milk into authentic and expressive cheeses through skill, creativity, and deep respect for tradition.
Vincenzo’s show cooking experiences bring the cheesemaker’s craft directly to the public, creating memorable culinary moments while preserving the heritage of Pugliese dairy culture. Since 2017, he has taught professional and amateur students the techniques, science, and artistry behind pasta filata cheeses. His curiosity and love for innovation have also led him to experiment around the world—including creating “mozzarella sushi,” a playful marriage of Japanese and Italian culinary traditions.
At the Artisan Culinary School, Vincenzo teaches the pasta filata module of the Artisan Dairy: Advanced Cheese Making course, sharing the knowledge and passion that have shaped his life’s work.
Itinerary
Discover everything we have planned for you in our itinerary.
Day 1
Arrival Day, Welcome to Altea
Check-in, orientation, and welcome dinner.
Day 2
Pasta Filata Cheeses
Production of mozzarella, provola, and stretched-curd cheeses.
Day 3
Bloomy Rind Cheeses
Mold inoculation techniques and white rind cheeses.
Day 4
Blue and Washed Rind Cheeses
Controlled piercing, salting, smearing, and microbial management.
Day 5
Hard-pressed Cheeses
Gouda, cheddar, and alpine-style cheeses with detailed aging plans.
Day 6
Advanced Techniques and Aging
Curd dynamics, moisture control, rind development, and final analysis.
Farewell dinner and course certificates.
Day 7
Departure Day
Breakfast and check-out. Transport to Alicante airport or train station.
Specifics
When you join us at the Artisan Culinary School, everything is designed to allow you to focus entirely on learning, creating, and enjoying the experience.
Course Fees (2025/26)
Course Fees (2027)
Inclusions
Not Included
Who is this course for?
This course is ideal for experienced home or professional cheesemakers, small-scale dairy producers, food professionals, and culinary educators seeking a technical and immersive training in advanced cheesemaking.
We recommend prior cheesemaking experience or completion of the Artisan Dairy: Basic European Cheesemaking and Dairy Products course.
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