{"id":548,"date":"2026-10-22T10:53:55","date_gmt":"2026-10-22T07:53:55","guid":{"rendered":"https:\/\/gvinage.co.il\/?page_id=548"},"modified":"2026-10-22T11:15:50","modified_gmt":"2026-10-22T08:15:50","slug":"cheese-course","status":"publish","type":"page","link":"https:\/\/gvinage.co.il\/en\/cheese-course\/","title":{"rendered":"Professional cheesemaking course at Rom Farm"},"content":{"rendered":"\n
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Professional cheesemaking course at Rom Farm<\/p>\n\n\n

Come and learn to make cheese<\/h1>\n\n\n

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.<\/p>\n\n\n

In the GVINAGE<\/span> 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.<\/p>\n\n\n

4 sessions \u00b7 Tuesdays, 1, 8, 15 and 22 December 2026 \u00b7 16:00\u201320:00 \u00b7 Rom Farm, Mount Kamon<\/p>\n\n\n

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Details & registration on WhatsApp<\/a><\/div>\n\n<\/div>\n\n<\/div>\n\n\n\n
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Session 1 \u00b7 It all starts with milk<\/h2>\n\n\n

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.<\/p>\n\n\n

Made together: Tzfatit \u00b7 ricotta \u00b7 cream cheese<\/p>\n\n<\/div>\n\n\n

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\"Fresh<\/figure>\n<\/div>\n\n<\/div>\n\n<\/div>\n\n\n\n
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\"Soft<\/figure>\n<\/div>\n\n\n
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Session 2 \u00b7 From milk to soft cheeses<\/h2>\n\n\n

We learn the principles of cheesemaking and how a white-mould rind develops.<\/p>\n\n\n

Made together: camembert \u00b7 brie \u00b7 crottin<\/p>\n\n<\/div>\n\n<\/div>\n\n<\/div>\n\n\n\n

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Session 3 \u00b7 Learning to shape texture<\/h2>\n\n\n

We get to know the dairy equipment and the role of starter cultures, and learn how working the curd affects the cheese.<\/p>\n\n\n

Made together: tomme \u00b7 halloumi<\/p>\n\n<\/div>\n\n\n

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\"Cutting<\/figure>\n<\/div>\n\n<\/div>\n\n<\/div>\n\n\n\n
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\"Naomi<\/figure>\n<\/div>\n\n\n
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Session 4 \u00b7 The art of ageing<\/h2>\n\n\n

We learn to care for cheeses throughout ageing and get to know the conditions that shape flavour and texture.<\/p>\n\n\n

Tasting, evaluating and spotting defects: cheese families \u00b7 rind care \u00b7 sensory evaluation<\/p>\n\n<\/div>\n\n<\/div>\n\n<\/div>\n\n\n\n

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Who teaches<\/h2>\n\n\n

The course is led by Naomi Richard Stein<\/a>, a French master cheesemaker with international experience in making, ageing and teaching cheesemaking \u2014 out of love for the craft and a wish to pass the knowledge on.<\/p>\n\n\n

Who the course is for<\/h3>\n\n\n

Cheese lovers who want to go deeper, culinary professionals, and anyone who dreams of making cheese themselves.<\/p>\n\n<\/div>\n\n\n

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\"Naomi<\/figure>\n<\/div>\n\n<\/div>\n\n<\/div>\n\n\n\n
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Good to know<\/h2>\n\n\n