St. Haon le Châtel, France – The Academie Opus Caseus, professional development center at the heart of MonS Fromager Affineur, has published its 2014 course schedule for English language programs for 2014.
Applications are now being accepted for all programs on the Academie’s website; course enrollment is limited to 6 participants.
Essential Foundations for Cheese Professionals
http://www.academie-mons.com
- February 10-21
- May 5-16
Essential Foundations covers cheese knowledge from milk preparation to fabrication and affinage, through sourcing, merchandising and marketing. Classroom education is reinforced with practical, hands-on work in cheesemaking and affinage, as well as in the MonS production room practicing receiving and triage, cutting, wrapping, and preparing orders. Sensory analysis training is a daily focus. Students visit MonS retail shops and prepare their own case set in our mock cheese shop.
Affinage: The Art and Science of Maturing Cheese
http://www.academie-mons.com
- July 14-25
- October 6-17
Study the science of cheese ageing from make process to affinage care, including in-depth study of the life cycles of cheese rind flora and how to manage them through affinage techniques and environments. In addition to classroom sessions, students work with MonS staff in the caves and Tunnel de la Collonge learning the techniques used in aging cheeses of all kinds. Sensory analysis training connects the experience of eating the cheese to the work of bringing it to its full potential through affinage.
MonS Fromager-Affineur is widely recognized in France and internationally as one of the premier affineurs in the world. With a catalogue of up to 250 different artisanal cheeses, MonS presents a unique opportunity to learn from masters with over 50 years' experience. The curricula evolved out of practical, daily experience over decades, in collaboration with top French dairy scientists and researchers.
The Academie Opus Caseus has been approved as the first ACS CCP™ Authorized Education Center by the American Cheese Society*.
*Certified Cheese Professional™ (CCP™) is a registered trademark of the American Cheese Society® (ACS). ACS has authorized the Academie Opus Caseus as an ACS CCP™ Authorized Education Center based on the Academie’s representation that its course content aligns with the ACS Body of Knowledge and ACS CCP Exam domains. ACS is not responsible for the content of this course. ACS does not warrant or guarantee course content, accuracy of information, effectiveness of test preparation, or individual performance on the ACS CCP Exam.
Source: Academie Opus Caseus
