Farmhouse Cheese Production
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Network:
Rural Food Skillnet | Duration | 2 days |
| Course Fee | €395 (€280 for eligible skillnet companies) |
| Subjects Taught | • Milk composition and quality • Basic microbiology • Principles of cheese manufacture • Quality testing of milk & cheese • Hygiene in the Farmhouse Cheese operation • Introduction to HACCP for Farmhouse Cheese production • Different cheese varieties: manufacture and ripening • Design and layout of plant and equipment • Legal requirements for cheesemakers • Tasting cheese: detecting flavours and off-flavours • A Retailer’s perspective on farmhouse cheese |
| Enrolment and Start Dates Comment | 07/01/2013 for 25/09/2013 |
| Further Enquiries | Tel: 086 260 6304 Fax: 068 23 390 Email: info@ruralfoodskillnet.com |
| Trainer | TEAGASC |
| Location of Course | Fermoy |
Available to Job Seekers:
No
Certified:
No