Professional cheesemaking course at Rom Farm
Come and learn to make cheese
We start by getting to know the milk, learn to work with the curd, and discover how every decision along the way shapes flavour and texture.
In the GVINAGE professional cheesemaking course at Rom Farm, we combine knowledge with hands-on work, over four sessions in a working dairy in the Galilee, led by Naomi Richard Stein.
4 sessions · Tuesdays, 1, 8, 15 and 22 December 2026 · 16:00–20:00 · Rom Farm, Mount Kamon
Session 1 · It all starts with milk
We get to know the composition of milk and how it affects the cheese, tour the farm, and connect the raw material to the making process.
Made together: Tzfatit · ricotta · cream cheese
Session 2 · From milk to soft cheeses
We learn the principles of cheesemaking and how a white-mould rind develops.
Made together: camembert · brie · crottin
Session 3 · Learning to shape texture
We get to know the dairy equipment and the role of starter cultures, and learn how working the curd affects the cheese.
Made together: tomme · halloumi
Session 4 · The art of ageing
We learn to care for cheeses throughout ageing and get to know the conditions that shape flavour and texture.
Tasting, evaluating and spotting defects: cheese families · rind care · sensory evaluation
Who teaches
The course is led by Naomi Richard Stein, a French master cheesemaker with international experience in making, ageing and teaching cheesemaking — out of love for the craft and a wish to pass the knowledge on.
Who the course is for
Cheese lovers who want to go deeper, culinary professionals, and anyone who dreams of making cheese themselves.
Good to know
- The course takes place at Rom Farm, Mount Kamon, Upper Galilee.
- 4 sessions on Tuesdays: 1, 8, 15 and 22 December 2026, 16:00–20:00.
- Only 12 places in the group.
- Registration on WhatsApp: +972 53-321-5557.
Know someone who has always wanted to learn to make cheese? Send them this page.
Frequently asked questions about the course
When does the cheesemaking course take place?
On four Tuesdays: 1, 8, 15 and 22 December 2026, from 16:00 to 20:00.
Where does the course take place?
At the GVINAGE dairy at Rom Farm, Mount Kamon, in the Upper Galilee.
Which cheeses do you make on the course?
Tzfatit, ricotta and cream cheese; camembert, brie and crottin; tomme and halloumi. The last session covers ageing, rind care and sensory evaluation of cheese.
Who teaches the course?
Naomi Richard Stein, a French master cheesemaker with international experience in making, ageing and teaching cheesemaking.
Who is the course for?
Cheese lovers who want to go deeper, culinary professionals, and anyone who dreams of making cheese themselves.
How many participants are there, and how do I register?
There are 12 places in the group. For details and registration, send a WhatsApp message to +972 53-321-5557.