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Artisan Dairy: Basic European cheesemaking & dairy products

Course Description

Dive into the world of artisan dairy with our Artisan Dairy: Basic European Cheesemaking and Dairy Products Course, a comprehensive 5-day program designed for enthusiasts eager to explore the traditional art of cheesemaking and dairy product creation. This introductory course offers a blend of theoretical knowledge and hands-on practice, guiding participants through the fascinating processes of making a variety of cheeses and cultured dairy products. From the science of milk to the craft of aging cheese, and the joys of creating yogurt, butter, and more, students will learn the essential techniques and secrets behind beloved dairy products.

Structured to culture both beginners and those with some experience, the course begins with foundational dairy science and milk processing, then progresses through making fresh cheeses, cultured products, and an introduction to aged cheeses. Culminating in a day dedicated to flavor development and an exploration of additional dairy delights like paneer, labneh, and quark, participants will not only gain practical skills but also the confidence to innovate and experiment in their labs.

Whether you're looking to enrich your culinary skills, embark on a new hobby, or lay the groundwork for a venture into the dairy industry, this program offers valuable insights into the art and science of dairy, set within a supportive and inspiring learning environment. Join us for an immersive experience that promises to deepen your appreciation for artisan dairy products and inspire your culinary journey.

 

«You have to be a romantic to invest yourself, your money, and your time in cheese.»

- Anthony Bourdain

Course available dates

October

2025

From October 12th to October 18th

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 (different fat percentages)
  • 5Crème fraîche
  • 5Sweet condensed milk
  • 5Evaporated milk
  • 5Butter suite: Cultured butter, clarified, ghee, brown, etc.
  • 5Buttermilk
  • 5Sour cream
  • 5Yogurt suite: traditional unstrained, Greek, Icelandic (skyr), liquid yogurt, etc.
  • 5Kefir
  • 5Ymer
  • 5Ricotta suite: whey ricotta, fast milk ricotta, baked ricotta (ricotta infornata), smoked ricotta (ricotta affumicata), salted ricotta (ricotta salata), brunost, etc.
  • 5Dulce de leche
  • ACID COAGULATED CHEESE
  • 5Robiola
  • 5Caprino
  • 5Mascarpone
  • 5Cream cheese
  • FRESH RENNET CHEESE
  • 5Fresh cheese
  • 5Cuajada
  • BRINED CHEESE
  • 5Feta (firm and creamy)
  • PECORINO & MANCHEGO
  • 5Fresh pecorino
  • 5Semi-aged
  • 5Aged

Who is this course for?

This Basic Artisan Cheese and Dairy Products Course is tailored for a diverse audience with varying interests and goals in the realm of dairy production, including:

  • Culinary Enthusiasts: Hobbyists and food lovers seeking to expand their culinary skills and knowledge by learning how to make traditional cheeses and dairy products at home.
  • Aspiring Cheesemakers: Individuals interested in entering the cheesemaking industry, looking for a foundational course to understand the basics and complexities of dairy science and artisan cheese production.
  • Culinary Professionals: Chefs, caterers, and food industry professionals aiming to broaden their repertoire with artisan dairy products, enhance their menus, and offer unique, house-made items to their clients.
  • Homesteaders and Small-Scale Farmers: Those living a self-sufficient lifestyle or managing small farms who want to add value to their milk production by transforming it into cheese, yogurt, and other dairy products.
  • Culinary Students: Students currently enrolled in culinary programs who seek specialized knowledge and hands-on experience in cheese and dairy product making as a complement to their studies.
  • Food Bloggers and Content Creators: Individuals focused on producing culinary content looking to deepen their expertise in artisan dairy for more engaging storytelling, recipe development, and content creation.
  • Sustainable Living Advocates: People interested in sustainable eating and food sourcing practices, aiming to learn more about the craft of making dairy products from scratch.
  • Entrepreneurs: Those considering starting their own business related to artisan cheese and dairy products, seeking the knowledge and skills needed to begin their venture.
  • Educators and Workshop Leaders: Professionals looking to acquire or improve their cheesemaking skills to teach others, whether in formal educational settings or informal workshops.
  • Cultural and Culinary Tourists: Individuals with an interest in the cultural aspects of food who wish to explore the traditions and techniques behind artisan dairy products from various regions.

This course is designed to be accessible and rewarding for anyone with a passion for dairy, from complete beginners to those with some experience, providing a solid foundation in cheesemaking and dairy product creation.

 

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

Introduction to Dairy Science and Milk Types.

Day 3

Tuesday

Cultured Dairy Products.

Day 4

Wednesday

Basic Cheesemaking Techniques.

Day 5

Thursday

Introduction to Aged Cheeses.

Day 6

Friday

Flavor Development and Additional Dairy Products.

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.

Introduction to Dairy Science and Milk Types.

Today sets the foundation with an overview of dairy science, highlighting the composition of milk and the impact of using milk from different animals. Participants learn about the critical role of milk types in determining the texture, flavor, and nutritional content of dairy products. The afternoon session focuses on milk processing techniques, emphasizing pasteurization and preparation for fermentation, along with essential hygiene and safety standards in dairy processing. This day ensures a strong theoretical base, preparing participants for the practical cheesemaking and dairy product sessions ahead.

08:00 - 10:00 h
Breakfast.
09:00 - 13:00 h
Introduction lesson.
13:00 - 14:00 h
Lunch.
14:00 - 17:00 h
Milk standardization.
19:00 h
Dinner.
Night at the hotel.

Cultured Dairy Products

Today we study cultured dairy products, starting with the making of yogurt and kefir. Participants explore the fermentation process, understanding the role of live cultures in developing these products' unique textures and health benefits. The afternoon shifts to butter, ghee, and crème fraîche, covering the techniques for creating these rich, versatile dairy products. By focusing on cultured items, this day aims to broaden participants' understanding of dairy beyond cheese, showcasing the wide range of products that can be made from cultured milk.

08:00 - 10:00 h
Breakfast at the hotel.
09:00 - 13:00 h
Introduction lesson.
13:00 - 14:00 h
Lunch.
14:00 - 17:00 h
Milk standardization.
19:00 h
Dinner.
Night at the hotel.

Basic Cheesemaking Techniques.

Today’s sessions introduce participants to the art of cheesemaking, focusing on fresh cheeses. The morning session covers the essentials of using cultures and rennet, guiding participants through the steps of curdling milk and draining whey to form cheese. In the afternoon, attention turns to forming, flavoring, and enhancing fresh cheeses, with hands-on practice and discussions on texture, flavor analysis, and techniques to improve cheese quality. This day is crucial for mastering the basics of cheesemaking and setting the stage for more complex types.

08:00 - 10:00 h
Breakfast.
08:00 - 13:00 h
Basic cheesemaking.
13:00 - 14:00 h
Lunch.
14:00 - 17:00 h
Basic cheesemaking.
19:30 h
Dinner.
Night at the hotel.

Introduction to Aged Cheeses.

On day 5, participants learn about aged cheeses, exploring the science behind aging, including how environmental factors affect rind development and the maturation process. The morning session provides an overview of the equipment and conditions necessary for aging cheese. The afternoon is dedicated to starting a simple aged cheese and discussing the basics of the aging process, care, and monitoring. This introduction to aged cheeses demystifies the aging process and prepares participants for more advanced cheesemaking techniques.

08:00 - 10:00 h
Breakfast.
09:00 - 13:00 h
Basic cheesemaking.
13:00 - 14:00 h
Lunch.
14:00 - 17:00 h
Basic cheesemaking.
Ricotta suite production.
19:00 h
Dinner.
Night at the hotel.

Flavor Development and Additional Dairy Products.

This week’s final day focuses on flavor development in cheeses, exploring techniques for incorporating herbs, spices, and other flavorings to create unique, enhanced profiles. The morning session also touches on the basics of affinage, or cheese aging, to develop flavors. In the afternoon, participants expand their dairy repertoire by making paneer, labneh, and quark, learning about these products' preparation, storage, and culinary uses. This day ensures participants leave the course with a comprehensive skill set, ready to explore the diverse world of dairy products further.

08:00 - 10:00 h
Breakfast.
09:00 - 13:00 h
Basic cheesemaking, Flavor development.
13:00 - 14:00 h
Lunch.
14:00 - 17:00 h
Additional dairy products.
Dulce de leche production.
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: Basic European Cheesemaking and Dairy Products 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