LEARN THE ART OF CHEESE

ITALIAN CHEESE AND MOZZARELLA

Italian Cheese and Mozzarella - Accademia Casearia

The figure we want to develop is that of the dairyman entrepreneur. We cater to cheesemakers and breeders but also to those who have no experience and want to start on the right foot. Lessons take place both in the classroom and in the laboratory and concern the production and management aspects. We mainly work cow and goat milk and, if expressly requested and agreed with the students, sheep and buffalo milk.
Carlo will accompany you on a 6-day journey through yogurt, robiole, soft pastas, semi-cooked, pinstriped, blue-veined, mozzarella, burrate, business plans, plant engineering and much more.

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Focus

Production of cheese and mozzarella to become a diaryman entrepreneur.

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The next scheduled dates

coming soon...

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Course schedules

The courses will be held from 8.30 to 17.30 from Monday to Friday at Fattoria Didattica Agriturismo Castello di Formeniga

To know more

Indicate in the form below your data and the preference of the course of your interest. We will contact you shortly to provide you with all the useful information to proceed with your registration.