Cheese making course 4 sessions: 7/01 – 14/01 – 21/01 – 28/01

A professional in-depth course in artisanal cheeses from the pasture to the final product A comprehensive course for professionals and enthusiasts.

For the first time at GVINAGE, a professional and one-of-a-kind cheesemaking course of 4 sessions (4 hours each) led by Ezi Mitrani, a renowned cheesemaker who continues a three-generation family tradition. Come take part in a professional and in-depth journey into the art of artisanal cheeses.

We will learn about The effect of food and animal rearing conditions on milk and cheese.

We will engage in a theoretical and practical study of the production of artisanal cheeses from natural materials only.

We will prepare and learn about all the cheese families: fresh, soft and hard, while connecting to the traditional and ancient knowledge.

Join us at GVINAGE at Rum farms on the dates:

• 11/12 First meeting: principles of cheese production, and specialization in making Camembert.
• 11/19, second meeting: milk theory and going to the pasture for milking, and making fresh cheeses.
• 11/26 Third session: The world of hard cheeses and their ripening
• 3/12 fourth session: summary session, sensory analysis and culinary adaptations for the cheeses.

All the ingredients and recipes will be provided during the course, and at the end all the products and cheeses you made will go home with you.

For details and registration:

Naomi info@gvinage.co.il, 053-8266345