Cheesemaking 101 is a course for current or aspiring professional cheesemakers who wish to understand the principles and best practises for the cheese make room and milk barn. 

The course covers several different styles of cheese making techniques. Students work with milk from local farms and learn aspects of animal husbandry and milk production. Students have ample time to work one-on-one with Ivan to perfect new cheese make recipes, troubleshoot problems, and improve make room design and sanitation practices.

Professional Cheesemaking 101 is followed in sequence by either Affinage: The Art and Science of Maturing Cheese or Cheesemaking 201.


  • Animal husbandry

  • Pasture management & fencing

  • Milking & milk quality

  • Cheese microbiology

  • Cheese make 'recipe' development

  • Fresh dairy products: yogurts, butter, cream,

  • Cheese production: lactic cheeses, soft washed rind, semi-hard and hard cooked cheeses

  • Production management & make room design

  • Traceability and HACCP records

  • Working with retailers and distributors


  • The tuition for Professional Cheesemaking 101 costs 2,800€. This includes classroom work, hands-on ateliers, lodging during the course, and all meals.

  • The Lycée Agricole Rochefort Montagne is located in the heart of the Auvergne, the central plateau of France. The Lycée is a French agricultural high school, with a professional teaching creamery and access to high-quality local milk. The facilities include formal classroom space.

  • Students will be lodged in private rooms at the Logis Hotel Regina in the hot springs spa town of La Bourboule.

  • Transportation between the hotel and the school will be provided by the Academie.

  • If taken as a suite with Affinage, the combined tuition for both courses is 5,400€.

  • Tuition for the full three week sequence of courses is 8,100€.

  • Payment should be made by PayPal or by bank transfer.

  • Your 50% deposit will be due immediately once we have approved your application. Your balance will be due in full 2 weeks prior to the start of your program.


February 10-14, 2020

June 1-5, 2020

October 5-9, 2020