Cheesemaking Course
Cheesemaking Course 2018
will be held during the week of the MPO’s National Congress
on 11 – 12 September 2018 at
Mentorskraal Country Estate, Jeffreys Bay in the Eastern Cape.
11 September 2018 – DAY 1
08:00 – 10:30
Theory – cheese and fermented products
Practical – feta
10:30 – 11:00 – TEA
11:00 – 13:00
Practical – feta
Practical – yoghurt
13:00 – 14:00 – LUNCH
14:00 – 16:00
Practical – feta
Practical – maas and buttermilk
12 September 2018 – DAY 2
08:00 – 10:30
Practical – maas, buttermilk, cottage cheese & yoghurt
Practical – halloumi
10:30 – 11:00 – TEA
11:00 – 13:00
Practical – halloumi
Practical – camembert and rocquefort
13:00 – 14:00 – LUNCH
14:00 – 16:00
Theory – mozzarella and gouda
Overview
GPS location
Latitude: -34.01669444377778
Longitude: 24.890213888555557
The two-day cheesemaking course will run on 11 and 12 September 2018. In this hands-on course students will be able to make their own cheese and also take home a training manual. During these two days they will learn to make yoghurt, cultured buttermilk, cottage cheese, feta, halloumi, mould cheese, ricotta, mozzarella and gouda.
R1 400 per person for full course
R800—day 1
R860—day 2
(All prices exclude 15% VAT)
Lunch and Tea included in the price
TO BOOK CONTACT:
Julie McLachlan
012 843 5638 or
julie@mpo.co.za
Meet the course presenter
In 1990 Retha Carelsen started as a food science technician in dairy microbiology at the Animal Nutrition and Animal Products Institute in Irene. After completing her Master’s degree in food technology, she joined the Irene Dairy Education Centre (IDEC) at the Agricultural Research Council (ARC). As part of the IDEC team, she regularly presented dairy (cheese and yoghurt) courses and provided technical advice to the dairy industry, farmers and the general public.
She co-established the company Dairy Cheret in 2005 and was part of the company until 2007. Over the past few years she has been involved with demonstrations and training in cheese and yoghurt production. Retha is currently involved in the distribution of raw materials in the food industry for DC Ingredients.
