Course details
Course Aims
This course has been developed to provide the farmhouse cheese industry with a better knowledge of the principles and practices involved in making farmhouse cheeses.
Course Content
Main components of milk and their properties and importance for cheese making.Hygiene in milk, eg milk storage. Basic principles of cheese making, eg starter preparation and addition, renneting and coagulation, curd cutting and handling. Principles of HACCP. Technologies and procedures for different cheese varieties.
Target Participants
New and/or existing farmhouse producers.
Updated on 08 November, 2015Course Location
About Clare Teagasc Training Centre - Ennis
Teagasc – the Agriculture and Food Development Authority – is the national body providing integrated research, advisory and training services to the agriculture and food industry and rural communities. It was established in September 1988 under the Agriculture (Research, Training and Advice) Act, 1988.
The organisation is funded by State Grant-in-Aid; the National Development Plan 2007 to 2013; fees for research, advisory and training services; income from national and EU competitive research programmes; and revenue from farming activities and commodity levies.
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