The International Academy of Dairy Art of S. Pietro di Feletto (TV) announces new basic courses to become expert cheesemakers by learning from expert professionals in the sector the essential skills to become specialists in the transformation of quality cheese. From Monday 23rd to Friday 27th September, Vincenzo Troia, master cheesemaker from Puglia, will teach the secrets and techniques of the trade. the culture of the skilful work behind the preparation of the cheeses.
The course on stretched curds specifically for cow's milk has been specially designed to analyze in detail the process relating to the production of mozzarella (bocconcini, knots, braids), stracciata and burrate, for the production of mozzarella for pizza, and finally scamorza and caciocavallo.
AIAC courses (https://www.accademiacasearia.com/i-corsi, mail: academia.artecasearia@gmail.com) are addressed to specialists in the sector, cheese makers and breeders who wish to refine their theoretical and practical knowledge, but also to those who do not have the slightest experience or are beginners, to those who intend to embark on a path aimed at opening a small dairy and the sale of its own dairy product.
The lessons are targeted, technical, based on daily experience and inserted in the real working context. In particular, the Complete Basic Course is dedicated to the production of: lactic coagulations, soft cheeses, cooked, semi-cooked and hard cheeses, flowery rind and washed rind cheeses, chalky cheeses, blue cheeses, yoghurt, mozzarella, ricotta, aged cheeses, experimental cheeses. In addition to the practical part in the laboratory, the course also includes the analysis of the seasoning and of the various maturations, the particular refinements, but also frontal lessons in the product marketing classroom, the cost analysis, the sizing of the production structures and the requirements and basic equipment to start your own business.
The International Academy of Dairy Art, founded a few years ago by the Sinistra Piave Rural Families Association and the historic Perenzin Dairy, supports innovation in the dairy sector by actively supporting training and educational projects aimed at promoting culture and recovering artisan traditions quality. Aspiring cheesemakers who participate in AIAC courses are taught and handed down the most important notions of an almost forgotten profession: the cheese maker.
