Natural Cheese Making
Course Aims
This course has been developed to provide the dairy processing operative with a better knowledge of the principles and practices involved in making natural cheeses.
Duration
2 days
Entry Requirements
Target Participants
New or trainee operators. Experienced operators who have had no previous formal training in this area.
Further information
Contact centre for next dates or view Schedule via link below under 'Product Specific Courses' - Dates will be displayed on that webpage when they come available.
Teagasc Food Research Centre,
Moorepark, Fermoy, Co Cork.
Phone: 025 42222
Fax: 025 42340
Email: course.administrator@teagasc.ie
muireann.egan@teagasc.ie
Ashtown Food Research Centre,
Ashtown,
Dublin 15
Phone 01 805 9500