Making cheese for professionals

1-day basic training

Kaas maken voor professionals

During this 1-day basic training in making Gouda cheese, Esther will give you an introduction to the art of cheese making. The training is intended for (agricultural) entrepreneurs or professionals who want to explore the possibilities of making cheese themselves. Afterward, you will have a good idea of the entire process, and you will have completed it once.

The training largely consists of making your own cheese and part of the theoretical framework, which is explained in practice.

If you want to be ready afterward to really get started on producing your own cheese, follow the in-depth Cheese Making training.

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 first check whether the training is suitable for you, please contact Esther.

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Duration

1 day: 09:30 till 16:00

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Costs

Depending on location
and number of people

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Location

Own business location
or training location in Rotterdam

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Duration

1 day: 09:30 till 16:00

View program

Costs

Depending on location and number of people

View costs

Location

Own business location or training location in Rotterdam

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 along in 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

09:30 - Preperation

During the training, we go through all the steps of the cheese making process. Of course, that starts with good hygiene. We then take off our rings, wash our hands and put on a hairnet.

09:45 - Theoretical introduction

Esther starts with a short theoretical introduction. She will then explain the theory per step for each step we take. The first step is to process the milk. We add the rennet so that the milk can curdle.

10:00 - Break

It takes about 30 minutes for the milk to curdle properly. This is a good time to drink coffee or tea with something sweet. If you have any questions about the process, there is plenty of opportunity now, but also during the entire training, to ask Esther anything.

10:30 - From cutting the cheese to pressing

After coffee, we cut the curd. The curd is washed several times and undergoes several process steps before the fresh cheese can be put under the press.

Lunch tijdens de workshop kaas maken

13:00 - A delicious lunch

The cheese needs to be pressed for about 45 minutes. Esther provides a delicious lunch while the cheese is under the press. If you follow the training at your own location, this moment also offers the opportunity to take a look around the company location before we continue.

14:30 - Remove cheese from under the press

After lunch, we take the cheese out from under the press. We inspect the cheese for any cracks or imperfections. You have to treat the cheese further yourself in the coming period. After the cheese comes out from under the press, Esther gives instructions on how to do this.

workshop-kaas-maken-thuis

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

If desired, Esther can think along in the production options of the cheese, so that the practical feasibility can be discussed immediately. This way the training can be applied immediately.

16:00 - End

When making cheese, you never know exactly how long it will take. Sometimes it is necessary to put the cheese under the press a little extra, for example. We may therefore deviate slightly from the timetable. We are expected to complete the training around 4:00 PM.

After

After the training, Esther will give you a box with everything you need to continue caring for your own cheese. You will have to take good care of the cheese in the coming weeks. You will receive all materials and instructions for this. After six weeks, the cheese is ready for consumption.

Costs

There are 2 options for the locations 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.

750 euros for first person

If you want to follow the training alone, the total costs for the training are 750 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 provides a delicious farmer’s lunch.

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 on the farm if farm activities and the season permit. If you are interested in this, please contact Esther in advance.

950 euro per person

If you want to follow the training alone, the total costs for the training are 950 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 sessions 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. 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. Please contact with Esther to discuss the options and we will make a suitable plan, focused on your situation.

  3. 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. Contact Esther to discuss the group discount and how she can simultaneously support the group as best as possible in your specific situation.

  4. 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 van een professional

Esther is food technologist and is happy to teach you how to make cheese professionally. Making cheese and teaching others the craft 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 with the possibilities for producing cheese at your business location.

5

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

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