Dates: June 5, 2009 9.00 a,m. - 5.00 p.m.

Location: NZ Cheese School Putaruru New Zealand

About the Course

A one-day course designed to discover the forgotten world of the cheese maturing room, cellar or cave, or how to look after your own cheeses at home. This course is for those people working in the field that want to manage their cheese rooms better or for people that are just interested in cheese, and love to eat it at its best.

Key Topics

What happens during maturation

What affects the way a cheese matures
Humidity control
Temperature control
Humidity and Temperature monitoring
Simple systems for the budget
Racking and stacking
Plastic versus wood shelving
Cleaning and hygiene requirements
Cheese mite and control
Options for rinding or rindless
Open question forum

Course Cost NZ$280 plus GST

What's Included (Super value)

All tuition and course notes
Lunch and morning tea
Cheese tasting

Course Leader Neil Willman
Neil is a leading authority on specialist cheese. Neil has assisted many specialty cheesemakers in getting established over the past 15 years. He is the Master Judge of the New Zealand Cheese Awards, Head Judge of the Australian Grand Dairy Awards, the DIAA National Dairy Products competition and a 3 time judge at the World Champion Cheese contest. He has also judged at the British Cheese Awards. Neil has been training cheese enthusiasts for over 25 years in Australia and New Zealand and loves to share his passion for cheese.

Who should attend?

You should attend if :

you like eating or selling cheese at its best
you want to learn lots of interesting facts about cheese
you want to learn more about how cheese matures and develops
you manage cheese in a deli
you look after cheese at work

What should you bring?

Enthusiasm
Lots of questions

No previous experience needed