Professional Courses

Cheesemaking courses for New Zealand’s professional cheesemakers and dairy industry professionals.

Develop a sound general knowledge of every aspect of cheese.

These professional courses can be undertaken as stand-alone courses, or as five complementary modules completed at a pace that suits your time and budget to qualify you as a New Zealand CheeseMaster.

NEW ZEALAND CHEESEMASTER

An internationally recognised qualification awarded jointly by the New Zealand Cheese School and New Zealand Industry Training Organisation.

Become a New Zealand CheeseMaster and develop a sound general knowledge on every aspect of cheese.

Complete this qualification one module at a time, at a pace that suits your time and budget.

HISTORY AND TYPES OF CHEESE 

This module is completed extramurally and can be started anytime.

You will learn about the origins, similarities, and differences of some of the world’s most famous cheeses.

This can be completed as a stand-alone course, and/or as part of the New Zealand CheeseMaster (module 1).

USING, PREPARING AND COOKING WITH CHEESE

This module is completed extramurally and can be started anytime.

This course focuses on the main nutritional components of cheese and how these translate into a cheese being ‘fit for purpose’ when cooking or serving.

This can be completed as a stand-alone course, and/or as part of the New Zealand CheeseMaster (module 2).

ARTISAN CHEESEMAKING

More practical than theory, by Day Two you’ll be immersed in 4 days of commercial cheese production. You’ll learn the basic science behind cheesemaking.

This can be completed as a stand-alone course, and/or as part of the New Zealand CheeseMaster (module 3).

CHEESEMAKERS CERTIFICATE

More theory than practical, you’ll delve into cheese science to develop a sound understanding of the principals of cheesemaking. You’ll have a chance to put this into practice with some commercial cheesemaking experience.

Module 3 (both options 1 and 2) includes New Zealand Qualifications Authority approved Unit Standards. If you are a New Zealand resident, your Record of Learning will be updated to reflect the achievement of these Unit Standards on successful completion of either the Artisan Cheesemaking or Cheesemakers Certificate modules.

This can be completed as a stand-alone course, and/or as part of the New Zealand CheeseMaster (module 3).

CHEESE SENSORY

This module has an internal training element, with an extramural assignment.

You’ll learn the principles of tasting and evaluating cheese and apply them to a wide range of specialty cheeses in this 1-day course.

This can be completed as a stand-alone course, and/or as part of the New Zealand CheeseMaster (module 4).

CELLARING CHEESE

This module has an internal training element, with an extramural assignment.

In this 1-day course you will discover the forgotten world of the cheese maturing room, cellar or cave, or how to look after your own cheeses at home.

This can be completed as a stand-alone course, and/or as part of the New Zealand CheeseMaster (module 5).

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