CHEESEMAKING COURSE – 26-27 October 2026
The theoretical and practical cheesemaking course enables participants to learn the process of transforming buffalo milk into cheese using a simple and effective method. Participants will have the opportunity to make cheese with their own hands, ranging from caciotte to stretched-curd cheeses, as well as soft cheeses such as stracchino or Camembert-type cheeses, which they will be able to reproduce on the farm or at home. Theoretical lessons will alternate with practical activities during the breaks between processing stages.
LESSON I: Monday – from 8:30 a.m. to 5:00 p.m. (30-minute lunch break)
THEORY:
• Milk and buffalo milk: chemical and microbiological characteristics; differences
• Milk hygiene; storage and preservation
• Milk and whey analysis
• Introduction to processing tables; basic cheesemaking scheme: rennet and coagulation, molding, cooling, salting, storage liquid, drying and ripening
PRACTICE:
• Production of soft and semi-hard stretched-curd cheeses and production of stuffed caciotte and other soft cheeses (such as stracchino, Robiola-type, etc.)
LESSON II: Tuesday – from 8:30 a.m. to 5:00 p.m. (30-minute lunch break)
THEORY:
• Thermization and pasteurization; use of calcium chloride; alkaline phosphatase
• Starters and maturation: whey starter and lactic starter cultures
PRATICE:
• Processing tables: production of soft, semi-hard and hard stretched-curd cheeses and soft cheeses (such as stracchino, Robiola-type, etc.)
• Storage liquids and brines
• Introduction to the tasting table for stretched-curd cheeses and how to organize a panel test
• Stretched-curd cheeses in cooking
6:00 p.m. – Departure for Sorrento
Registration will be open soon. You will be able to sign up only after registering for the Congress.
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