Contact Page - Cheese Making Course in Italy

Italian Culinary Institute, English-speaking Cooking Courses in Southern Italy:
Learn to master the art of Italian cheese making at one of Europe's premier chef training schools. Based in Copanello, on Southern Italy's Mediterranean Coast (90 minutes north of Sicily), Italian Culinary Institute (ICI) provides a range of short and intensive, specialized Italian cuisine courses for professional chefs, gourmets, culinary arts students, instructors and specialists, as well as serious home cooks and culinary business professionals from around the world, including one-week intensive cheesemaking training course.

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• Artisan Italian Cheese-Making Course - Technique & Production:
- Course Duration: 1 week / 50+ hours
- Culinary Certificate Program instructed by the ICI Masters - for Cheesemongers, Chefs, Home Gourmets, Entrepreneurs & Hobbyists.
- The most complete one-week cheesemaking course in Italy, and the only one that is hands-on.
- Classic and Modern Cheeses, Science & Morphology, Machines & Equipment, Creating Personal Cheeses, Merchandising).
- ALL INCLUSIVE OF ACCOMMODATION, EXQUISITE MEALS, COURSE & CULTURAL TRAVEL.

This full-immersion, intensive cheesemaking course begins with the science necessary to process any type of cheese and quickly moves into the production phase.

In addition to making classic regional Italian cheeses, a special section of the course shows participants how to develop personal cheeses to fit any taste and preference. As in all ICI programs, all ingredients are always all natural.

Participants are taken through each step of cheesemaking beginning with the planning and development of each recipe, the phases necessary for production, storage and aging options and optimal serving and accompaniments for each cheese.

Considerations are made for establishing an artisan cheese shop or a full production facility for eventual multiple points of sale. The hygienic situations for cheesemakers globally are taken into consideration as we outline production parameters with a strict adherence to sanitary conditions that go far beyond standard government and HAACP regulations.

As always, this program is all inclusive from the time of arrival at the airport until departure. Accommodations, ground transfers, exquisite meals and cultural travel are all included.

ITINERARY:
Day 1 - Arrival, Check-In And Welcome Dinner
Day 2 - Background & History; Raw Materials; Flavor Perception & Gustatory Analysis
Day 3 - Fundamental Rules And Chemistry; The Cheesemaking Process; Machines And Equipment
Day 4 - Cheese Production: Cow And Buffalo Milk - Soft Cheese
Day 5 - Cheese Production: Cow And Buffalo Milk - Hard And Custom Cheese
Day 6 - Cheese Production: Sheep And Goat Milk; Smoking Cheese, Personal Cheese
Day 7 - Open Air Market Visit; Cheese Production: Personal Cheeses; Cheese Buffet
Day 8 - Departure

"The Legacy of ICI is the success of its students brought about by the highest level of excellence combined with the best culinary educators in the world. Chef John Nocita and the ICI team inspires us to reach our culinary potential and beyond! I am proud to be an alumni of ICI!"
- Ernest Reynoso Gala - Manila, Philippines.