Artisan Cheesemaking – (Practical)
Module 3, New Zealand CheeseMaster
Get practical with hands-on cheesemaking during this 5-day course. You will work under the supervision of Master Cheesemaker Neil Willman, making a range of different styles specialty cheese. You will learn the principles of cheesemaking in their relevance to the cheesemaking practice.
Prior experience is useful but not essential to get the most out of this course.
Start time: Mon 9am, Tues – Fri 8.30am. Unless otherwise advised.
Finish times: Typically between 4 – 5pm. Friday 3pm.
2019 COURSE DATES
11th – 15th February 2019 – fully booked
13th – 17th May 2019
30th September – 4th October 2019
- Practical cheesemaking in an operating Artisan Cheese factory
- Expert support and advice from Neil Willman, Principal & Director, New Zealand Cheese School
- All protective clothing
- Morning and afternoon tea or coffee
- A hosted cheese tasting with cheeses from Over the Moon Dairy
What to Bring
- A calculator
- A pen and note paper
Information about accommodation and services in Putaruru is available on our Student Information page.
New Zealand Residents
If you are employed by a registered company in the dairy/meat/yeast/leather industry you may be eligible for a partial subsidy from Primary ITO. The subsidy is on a case by case basis and is a signed contract between the trainee, the registered company and Primary ITO.
You must secure your place on the course by paying $250 deposit. If you are eligible for a subsidy we will then send you a training agreement.
Visit our online shop to make a deposit to secure your spot in this course. If you are not eligible for a subsidy you will need to make sure your payment is received by us one month prior to the course commencement.
Please contact us if you require further information.