Each of our courses is suitable for beginners, since we are learning the whole process from scratch. In the morning before you a few liters of milk, and in the evening - ready-made cheese. Here everyone has a personal workplace and all the ingredients. You go through all the steps of making cheese in practice, and easily repeat the process at home.

Everyone who has experience working with milk always asks the question - "Are my actions true?" We ourselves have repeatedly gone through this, and therefore we prepare detailed programs for each cheese with a clear technological map. Our task is to, at the end of the course, you can cook the cheese, knowing that everything is done right. You will have no doubt in your actions.

We will offer you in-depth programs on the technology of producing individual cheeses with professionals from Europe and Russia. The program includes a course on microbiology, milk biochemistry, during which the expert explains in detail: methods for monitoring and analyzing physicochemical parameters (pH, acidity, milk density, protein, fat, moisture, salt, etc.); a brief description of milk-coagulating enzymes, their significance, determination of dosage; biochemical processes occurring in cheese during the ripening period; the role and characteristics of certain types of lactic acid microorganisms used in the production of cheeses; a brief description of the defects of cheeses and ways to prevent them.