The Academie Opus Caseus has just announced its most ambitious and international course catalogue ever. We are offering courses in the US in New York City, Vermont, and northern California, and in Europe in London, Paris, and at Mons headquarters in St Haon le Chatel.
Since launching our english language programs for cheese professionals in late 2012, we have welcomed and trained students from around the world: Australia, England, South Korea, Mexico, Sweden, India, Canada, and the US.
The Cheesemonger's Toolbox, in Manhattan coming up this October and again in January, at The French Cheese Board. It's a series of four 3-hour standalone classes offered over two days, each with a single focus and a related tasting, that can be taken separately ($175 each) or together ($550).
We've also reworked both Essential Foundations for Cheese Professionals and Affinage to be one week courses, and will be offering two simultaneous pathways for either cheesemongers or cheesemakers: week one for cheesemakers is Professional Cheesemaking with Ivan Larcher at his farm l'Or Blanc, followed by week two, the Academie's Affinage course at Mons. The other pathway is for mongers, starting with Essential Foundations and moving directly into Affinage.
Each of these one-week courses is 2800 euros; the two week suite (either one) costs 5000 euros. The courses can be taken separately, but we are now requiring a prerequisite in order to take the Affinage course (we've cut from that course the basic cheesemaking background required as a base for the rest of the course). Students must have either completed one of Ivan's cheesemaking courses, or EFCP/Jasper Hill/Point Reyes with the Academie, at any time in the past.
Other new programs:
We've tweaked this course as we've given it over the past year and a half, and are really excited about this new iteration. During this four day course, participants will have morning classroom sessions at Neal's Yard Dairy's Borough Market shop, taught by Sue Sturman and Lee-Anna Rennie, and afternoon visits to London cheesemongers and urban cheesemakers. We'll also take a day-long excursion to visit cheesemakers outside of London. This is a great introduction to UK cheeses and cheesemongering. November, 2015; 1600 pounds sterling/$2500.
Cheese in Paris: An Insider's Tour
Over the course of four packed days, cheese professionals will serve as cheese judges at the Salon de l'Agriculture; observe the final of the young cheesemonger's competition the Lyre d'Or (Golden Lyre); meet with David Bazergue, senior official with the FNDPL the French National Dairy Retailer's Federation who will talk about cheesemonger education, competitions, and the future of cheesemongering in France; the group will spend two days visiting top cheese shops in Paris, and a day in Sancerre visiting a top winery and cheesemaker (crottin de Chavignol, AOP). Late February, 2016; 2200 euros/$2500.
The Academie is excited to present such a varied set of programs, along with our very popular Cheese From Pasture to Plate at Point Reyes Farmstead Cheese in March ($3000) and The Life of Cheese in Four Days at Jasper Hill Farm in late May ($2500).
All the above programs (except the Cheesemonger's Toolbox) include ground transportation, lodging, and most meals.
Prospective students can apply now on the Academie website (www.academie-mons.com/eligibility).
Source: The Academie Opus Caseus
