of Dairy Art
Specialized Training Course
Learn the technique
Our reality promotes the art of dairy farming in the world by organizing training courses for those who wish to undertake or improve the craft of the dairyman, quickly putting to good use what they learn.
During the courses we pass on our knowledge gained through years of experience, as well as the results of our continuous research.
The training program of the Academy in English consists of an intensive 6-day course:
the ITALIAN CHEESE AND MOZZARELLA
NEW CLASSES AVAILABLE:
COMPLETE CLASSICAL COURSE from 5 to 9 July 2021
PASTE FILATE COURSE from 12 to 16 July 2021
Complete classic course
Specialized training course of dairy art oriented to the production, refining and aging of cheeses.
Paste filate course
Course designed to examine in detail the production process of mozzarella, stracciata, burrate, scamorza and caciocavallo.
The Italian Cheese and Mozzarella
Dairy technology consultancy
The Academy also provides professional advice for farms and dairies in Italy and abroad. Among the services the analysis of products, investments and the resolution of aging problems.
40 years of experience
Who is Carlo Piccoli
Carlo Piccoli is the reference figure, as well as the current President of the Academy. He is a dairy technology consultant in Italy and abroad and defines himself as a “cheese maker”.
The passion for his work, the dedication to the transformation of milk and the desire to transmit a profession with great potential, are the reasons that led Carlo Piccoli to the foundation of this association.