Cheese Making Course
Theory—cheese and fermented products
Practical—maas and buttermilk
Practical—maas, buttermilk, cottage cheese & yoghurt
Practical—camembert and rocquefort
Theory—mozzarella and gouda
The two-day cheesemaking course will run on 12 and 13 September. In this hands-on course students will be able to make their own cheese and also take home a training manual. During these two days they will learn to make Yoghurt, Cultured buttermilk, Cottage cheese, Feta, Halloumi, Mould cheese, Ricotta, Mozzarella and Gouda.
R1 380 per person for full course
(All prices exclude 14% VAT)
Lunch and tea for your own account
TO BOOK CONTACT:
012 843 5638 or
Meet the course presenter
In 1990 Retha Carelsen started as a food science technician in dairy microbiology at the Animal Nutrition and Animal Products Institute in Irene. After completing her Master’s degree in food technology, she joined the Irene Dairy Education Centre (IDEC) at the Agricultural Research Council (ARC). As part of the IDEC team, she regularly presented dairy (cheese and yoghurt) courses and provided technical advice to the dairy industry, farmers and the general public.
She co-established the company Dairy Cheret in 2005 and was part of the company until 2007. Over the past few years she has been involved with demonstrations and training in cheese and yoghurt production. Retha is currently involved in the distribution of raw materials in the food industry for DC Ingredients.