Farmhouse Cheese Making
This course aims to help companies achieve a more competitive position through improved knowledge of farmhouse cheese production, focusing on the technical and technological aspects of milk, cheese manufacture and cheese ripening with associated practicals.
| Award Name | Level 6 Component Award (Level 6 NFQ) |
|---|---|
| NFQ Classification | Minor |
| Awarding Body | QQI |
| NFQ Level | Level 6 NFQ |
| Award Name | NFQ Classification | Awarding Body | NFQ Level |
|---|---|---|---|
| Level 6 Component Award (Level 6 NFQ) | Minor | QQI | Level 6 NFQ |
Duration
3 Days
The course will be delivered in Teagasc Food Research Centre, Moorepark, Fermoy.
Entry Requirements
This programme is aimed at both start-ups and current industry operators.
Further information
Contact Dr Deirdre Kennedy, deirdre.kennedy@teagasc.ie.
€740
(€480 with Rural Food Skillnet funding)
Skillnet Ireland Eligibility Criteria
Participating businesses must be from private enterprise based in the Republic of Ireland. Sole traders are eligible as Member Companies. Skillnet Ireland funding is NOT available to public sector bodies or organisations that are publicly funded such as community-based not-for-profit companies or charities.
Includes examination fee
Course Overview
This course aims to provide the farmhouse cheese industry with a better knowledge of the principles and practices involved in making farmhouse cheeses, as well as food safety, EU regulations and equipment and premises requirements.
Who is this training course designed for?
The programme is aimed at persons interested in setting up a Farmhouse Cheese Making enterprise or working already in the small scale cheese-making industry.
What will I learn if I attend?
Main components of cow's milk and their properties and importance for cheese making.
Milk hygiene and storage.
Basic principles of cheese making including starter preparation and addition, renneting and coagulation, curd cutting and handling.
Small and large scale cheesemaking.
Principles of HACCP.
Technologies and procedures for manufacture and ripening of different cheese varieties.
6N0232 Farmhouse Cheese Making
Course Format and Tutors
This interactive training course will be delivered using a mix of lecture style presentations, small scale kitchen and pilot plant practical sessions, objective cheese viewing and tasting and round table discussions. Participants will receive a hard copy of all information to take home. The training course will be primarily delivered by researchers from the Teagasc Food Research Centre, Moorepark. All tutors have relevant qualifications and extensive experience. External experts and guest speakers from external agencies such as DAFM and FSAI will also provide valuable insight into areas such as regulatory practices and legislative requirements.
An exam will be held on day 3. The course is certified through QQI
Level 6 Module 6N0232 Farmhouse Cheese Making
Teagasc Food Research Centre,
Moorepark, Fermoy, Co Cork.
Phone: 025 42222
Email: course.administrator@teagasc.ie
or muireann.egan@teagasc.ie
Tel: 01 805 9500