Bachelor - Manager of traditional cheeses plant
Our course:
This professional one-year programme immerses you in the world of terroir cheeses. Combining theory and hands-on work, you will master production technologies for authentic cheeses (milk of cow, goat or sheep; pressed-cooked, soft, blue-veined) and the art of managing a production workshop. From raw milk and cheese-making to ageing and quality control, you’ll learn to highlight the typicity of terroir products. The training is tailored for professionals aiming at leadership in artisanal or industrial cheese production.
Learning outcomes:
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Organise, direct and execute production in a cheese-making workshop focused on terroir products.
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Master the technological processes specific to terroir cheeses (milk production, transformation, maturation, sensory profiling).
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Manage the full quality chain including hygiene, safety, from raw milk to finished cheese under the constraints of AOP, raw-milk production and environmental regulations.
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Develop the typicity of terroir cheeses: understand and explain the influence of terroir, raw-milk characteristics and process choices on flavour, texture and consumer perception.
Website: https://www.reseau-enil.fr/