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The Art of Making Cheese
Welcome to "The Art of Making Cheese," a dynamic and immersive three-day course that embarks on an extraordinary journey through the fascinating world of cheese. Delve into the art of cheese making, explore diverse cheeses from around the world, master the delicate skill of pairing with wine, sake, and spirits, indulge in hands-on cooking experiences, and engage in an insightful visit to a farm dedicated to crafting exceptional cheeses - all under the guidance of Anthony Caradec.
Course Schedule
Class Date 02 August 2024 / 03 August 2024 / 04 August 2024
Class Session 3-day Class with 2 Sessions per Day
Class Hour Morning Session : 8:30 - 12:30 hrs. Afternoon Session :13:30 - 17:30 hrs.
Total Hours 24 hours
Class Capacity 12 Seats
Qualified Age Minimum 18 years old
Delivery Language English
Suitable For Anybody interested in cheese making, cooking, and pairing.
Accomplishment Certificate of attendance by The Food School Bangkok
What you will learn :
  • Learn about cheese fundamentals, from main ingredients to cheese-making processes.
  • Immerse yourself in a cheese-producing farm in Thailand and discover some of their cheese-making techniques.
  • Explore France's renowned cheeses, categorised by region and protected by AOP.
  • Discover prominent cheeses worldwide, exploring varieties and cheese-making traditions.
  • Delve into the culinary art of cooking with cheeses, creating appetising dishes.
  • Learn the delicate art of pairing cheeses with alcoholic beverages.
The Art of Making Cheese
  • Day 1:
  • Cheese essentials
  • Key French cheeses and their AOP by regions
  • Other principal cheeses around the world
  • Day 2:
  • Cheese farm visit
  • Cheese-making processes
  • Cheese-making techniques
  • Day 3:
  • The art of cooking with cheeses, from starters, salads, main courses, to cheese plates
  • The harmonious pairing between cheeses and beverages as wines, sakes, and others
Lecturers (Explore the Chefs biography below)
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