Cheese making and techniques

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.

Please log in your personal area and book your experience: https://wbc2026.org/meeting/public/

Please note that registration for the Pre-Congress Symposium is reserved exclusively for participants already registered for the Congress.

[Option without accommodation]
Price: €200 per person, including admission to sessions, coffee breaks and lunches according to the program, and bus transportation as per program.

[Option with accommodation and dinner]
Price: €350 per person, including all the above services plus dinner on October 26th and hotel accommodation for two nights (October 25th and 26th).

Registrations for the Pre-Congress Symposium will close on June 30^th, 2026.

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

Cheese making and techniques

Please log in your personal area and book your experience: https://wbc2026.org/meeting/public/

Registrations for the Pre-Congress Symposium will close on June 30^th, 2026.

UNDER THE PATRONAGE

SPONSORSHIPS

Cheese making and techniques

Please log in your personal area and book your experience: https://wbc2026.org/meeting/public/

Registrations for the Pre-Congress Symposium will close on June 30th, 2026.

UNDER THE PATRONAGE

SPONSORSHIPS

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Registrations for the Pre-Congress Symposium will close on June 30^th, 2026.