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
- Langres LFM (250g)
- Chaource
- Coeur de Neufchatel
- Mont dor
- Petit livarot
- Chevre frais des vosges
- Valencay
- Saintes Maure de Touraine
- Fourme D'ambert
- Comte Primeur (5-7 months)
- Morbier
Lecturers (Explore the Chefs biography below)
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