Artisan Dairy: Basic European Cheesemaking and Dairy Products

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.

Alta is an experienced production professional with a strong background in food manufacturing and artisanal cheesemaking. She joined Babylonstoren in 2013, where she has held key roles including Greenhouse Kitchen Manager and Head Chef for the Italian dinners in the bakery. Today, she is the Head Cheesemaker, responsible for building the dairy production from the ground up and transforming it into a thriving, award-winning operation.

At Babylonstoren, Alta leads a highly skilled team of dairy professionals and is the primary recipient of numerous awards recognizing excellence in cheesemaking. She specializes in artisanal soft cheeses made with water buffalo milk and oversees the production of their high-quality buffalo milk gelato.

Alta completed her culinary studies at the Institute of Culinary Arts South Africa, one of the country’s most respected culinary schools. She later served as a lecturer at Steyn’s Culinary School, teaching certificate and diploma cooking courses as well as team-building cooking workshops.

Known for her precision, product-quality focus, knowledge of HACCP and food safety standards, and her talent for developing outstanding dairy products, Alta brings practical and modern expertise to the Artisan Culinary School. Here, she teaches students the foundations of cheesemaking and guides them through the full production process, sharing the same techniques she applies every day in one of South Africa’s most celebrated farm dairies.

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.