Making cheese for professionals

2-day in-depth training

During this 2-day in-depth training in making Gouda cheese, Esther will teach you everything you need to know as an (agricultural) entrepreneur or professional to make your own cheese.

The theory is discussed in detail, so that you have a good basis to be able to solve any defects yourself later.

The training ends with a consecutive practical day in which you make your own cheese. During the practical day, the theory discussed on the first day is applied. After the training, you will be ready to make Gouda cheese yourself in your company.

The training can be followed in a location selected by Esther in Rotterdam or at your own company location in The Netherlands or abroad.

If you would like to see first whether the training is suitable for you, please contact Esther.

View more reviews

Duration

Day 1: 09:30 till 16:00
Day 2: 09:30 till 16:00 (Following on from day 1)

View program

Costs

Depending on location
and number of people

View costs

Location

Own business location
or training location in Rotterdam

Read more

Duration

Day 1: 09:30 till 16:00
Day 2: 09:30 till 16:00 (Following on from day 1)

View program

Costs

Depending on location and number of people

View costs

Location

Own business location or training location in the Rotterdam region

Read more

Esther: passionate food technologist

Esther is a food technologist, has worked in the food industry and, through various wanderings in food technology, ended up with her passion: making cheese and teaching others the trade of cheese making.

As a farmer’s daughter, she talks passionately about the cheese-making process and enjoys doing this during the cheese training courses she gives. In addition to cheese-making training for professionals, she also gives cheese lessons at schools and gives cheese and butter workshops to private individuals.

Due to her agricultural background, she knows what concerns agricultural entrepreneurs. She likes to think about solutions and possibilities for your business activity. Esther can therefore contribute ideas at a business level regarding the production and marketing of the products.

Esther van der Zeijden

Program

Day 1: Cheese making theory

During the first day, we go through all the steps of the cheese process. When making cheese, it is essential to understand the theoretical aspects so that you can analyze any problems yourself and take corrective measures. That is why we start the training with a thorough theoretical introduction.

After this day you will be familiar with the how, what, where and why of the various process steps in the cheese making process. With this knowledge, you are able to make adjustments during cheese making if necessary. You will of course receive all the information in the form of reference material to read at home.

09:30 - Theory part 1

We start with an introductory round, so that you know what knowledge the participants already have, and you can ask specific questions to learn from your fellow participants and exchange experiences.

In this first block, we focus on the basics: milk. We cover topics such as the origin, quality criteria and the correct production methods for milk. In addition, different types of milk are also discussed, such as cow’s, sheep’s and goat’s milk and their effect on the cheese.

11:00 - Break

Halfway through the morning, there is time for a coffee break with something tasty. This way, you can calmly summarize what you have learned.

11:30 - Theory part 2

In block 2 we continue with basic microbiology, which is important for understanding the cheese process and being able to intervene in the event of defects in the cheese and the process.

Lunch tijdens de workshop kaas maken

12:30 - A delicious lunch

Around noon, it is time for lunch, which will include an extensive cheese board and other delicacies. After lunch, there is time for some fresh air, so that we can start the third part of the training with a fresh mind.

11:30 - Theory part 3

In block 3 we will work on the actual steps of the production process of Gouda cheese. This block clearly explains how, what and especially why the steps are taken in the process.

In addition, the different starter types are also discussed and how you can control taste and texture in the process.

In addition to the theory, the process is clarified using visual examples from practice. The maturation process is discussed and any possible defects that may occur during this process and how to address them.

15:00 - Questions

At the end of the afternoon we will conclude with all questions that have not yet been asked and there will be time to discuss your individual case.

16:00 - End

End time may vary slightly. If there are more questions, the training will not be concluded until all questions have been answered. This may allow us to move the finish time slightly in favor of the participants.

Day 2: Cheese making in practice (Following on from day 1)

09:30 - Preparation

On day 2 we go through the entire production process of cheese making in practice, starting with a good deal of attention to hygiene.

09:45 - Curdling

The initial step involves processing the milk, where we add rennet to curdle the milk.

10:00 - Coffee break

During this break and throughout the training, Esther is available to ask questions; there is plenty of room for interaction and clarification of the process. But of course, you can also enjoy a quiet cup of coffee (always with something sweet).

10:30 - From the curd to the pressing

After the break, we move on to cutting the curd. The curd is then washed several times and undergoes various process steps before the barrels are filled and placed under the press.

13:00 - Lunch

The cheese needs to be under the press for about 45 minutes for the first pressing. Esther provides an extensive lunch while the cheese is under the press. After the first pressing, we check the cheeses to see if they have been pressed well enough, and we turn the cheeses into the barrel for the second pressing. At this time, we will also discuss how to press properly and repair defects.

When the cheese is in the press for the second time and the training takes place at your own location, this is also the opportunity to take a look around the company location and make plans for the future.

14:30 - Inspecting the cheese

After lunch, the cheese is removed from the press and thoroughly inspected for possible defects. You will continue to handle the cheese in the coming period yourself. After removing the cheese from the press, Esther will provide detailed instructions on the further procedure.

workshop-kaas-maken-thuis

15:00 - Optional: Company visit / discuss production options

If desired, Esther can think along with the production options of the cheese, where the practical feasibility can be discussed directly. This way, the training is immediately applied in practice.

16:00 - End

When making cheese, it is difficult to determine exactly the time required. For example, sometimes it is necessary to leave the cheese under the press a little longer, and there may still be many questions. This may cause us to deviate slightly from the planned timetable. We aim to complete the training by 4:00 PM, but Esther will not go home until all questions have been answered.

Afterwards - advice

After the practical day, you take your self-made cheese with you to let it ripen. This way you will become familiar with the entire process from milk to the ripening process of the cheese. You will receive all the materials you need to properly care for and ripen your cheese. You will have to take good care of your cheese in the coming weeks. Of course, in addition to the materials, you will also receive clear instructions. The ripening conditions will be discussed, and you will receive practical tools to properly ripen your cheese. After six weeks, the cheese is ready for consumption.

If you have any questions about the cheese making process within 6 months after the training, you can ask for advice as a participant of the training. Esther is happy to help you if there are problems with the production of the cheese.

Costs

There are 2 options for the location of the training: a location of your choice (for example your own business location) or a training location in the Rotterdam region. In the latter case, Esther organizes this location. The costs of the training are determined based on the location.

Option 1: training is given at a location of your choice

Verdiepende training - Kaas maken voor professionals

Esther comes to the location of your choice, for example your own business location, so that the practical feasibility can be discussed immediately. The only condition is that there is electricity, hot water and a (small) work surface.

Esther brings all the necessary supplies and provides a delicious farmer’s lunch.

The possible production location can also be viewed on site. Esther thinks along and indicates where the possibilities are for production.

The training can be given in Dutch, English or a combination of these. You can indicate your preferred language when booking.

It is possible to make cheese with the milk of your own cows, sheep, or goats. If you don’t have your own milk, Esther brings milk with her.

1500 euros for first person

The total costs for the training are 1500 euros excluding VAT and travel costs.

Volume discount for multiple people

An additional person from the same company can join with a significant discount. Calculate the exact costs for multiple people.

Check availability and make a reservation

Option 2: training is given at a training location in the Rotterdam region

The training is given on a beautiful dairy farm in the Rotterdam region. Esther determines exactly which dairy farm it will be based on the size and data.

The training is based on open registration. The group is therefore a mixed group. If you would like to follow the training in a closed group in Rotterdam, please contact Esther to discuss the options.

Esther provided a delicious farmer’s lunch during the 2 training days.

This training is given in English. If you want to follow the training in Dutch, please contact Esther before you book.

At all locations there is room for a tour of the farm if farm activities and the season permit. If you are interested in this, please contact with Esther in advance.

1900 euro per person

The total costs for the training are 1900 euros excluding VAT.

Volume discount for multiple people

An additional person from the same company can join with a significant discount. Calculate the exact costs for multiple people.

Check availability and make a reservation

Frequently Asked Questions

  1. Can the training also be given outside The Netherlands?

    Yes, the training can also be given outside The Netherlands. Esther regularly travels abroad for cheese training. If this is the case, the training will be tailored to your needs and location, wherever you are. If you have any questions about this, please contact Esther. She is happy to discuss all options and draw up a plan that suits you perfectly.

  2. Can I follow one of two days from the training?

    Yes, that is possible. Please contact us before you make your reservation.

  3. I want to make cheese with sheep's milk or goat's milk during training. Is that possible?

    Yes, during training you can certainly make cheese from sheep’s or goat’s milk, in addition to cow’s milk of course. Esther adapts the training to your wishes, including the use of different types of milk in cheese preparation. Contact Esther to discuss the options and we will make a suitable plan, focused on your situation.

  4. We are with several people, do we get a discount?

    Yes, if you register as a group, you can benefit from a volume discount of up to 50% per person. Esther loves supporting groups that want to participate together, because making cheese together is of course much more fun than alone. Please contact Esther to discuss the group discount and how she can simultaneously support the group as best as possible in your specific situation.

  5. What happens if I cancel last minute?

    Cancellations can occur for a variety of reasons, and we understand that unforeseen circumstances can always arise. In case of cancellation, the following cancellation conditions apply. We are happy to think along with you in the event of cancellations and look for the best possible solution with you. If you have any questions about this, please contact us.

Why others choose training from Esther

1

Training from a professional

Esther is food technologist and is happy to teach you how to make cheese professionally. Making cheese and teaching others the trade of cheese making is her passion.

2

Small-scale

The training is deliberately given in a small group, so that there is plenty of time and space to discuss your personal situation.

3

Including materials

All materials such as the (small) cheese tub, cheese press and other cheese materials and ingredients are available. If you follow the training at your own business location, Esther will take all materials and ingredients to the location.

4

Including thinking along with production options

During the training, Esther is happy to think along in the possibilities for producing cheese at your business location.

5

Including advice afterwards

It is possible to ask questions during the entire training. If you have any questions about the cheese making process within 6 months after the training, you can continue to ask for advice as a participant of the training. Esther is happy to help you if there are problems with the production of the cheese.

6

Making cheese with your own milk is possible

It is possible to make cheese with the milk of your own cows, sheep or goats. If you don’t have your own milk, Esther brings milk with her.

Others about Esther

View all reviews
Kaasconsultancy.nl is onderdeel van KaasEs © KaasEs