Students desiring more in-depth study on specific cheese styles have the opportunity to continue the sequence with Cheesemaking 201.  A specific duo of cheese styles will be offered each time the course is offered:

  • Blue cheeses and semi-cooked cheeses (February)

  • Soft-ripened bloomy rind and soft-ripened washed rind cheeses (June)

  • Lactic-set and Tommes (September or October)

Cheesemaking 201 is offered at the Lycée Agricole Rochefort Montagne, 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.


  • Specific chemistry for cheesemaking styles according to the theme of the course

  • Desired milk components for best results

  • Make recipes, sample make sheets

  • Specific equipment and tools needed for each style according to the theme of the course

  • Packaging issues for each style according to the theme of the course

  • Notions of affinage for each style according to the theme of the course

  • Visit to French creamery making at least one of the styles taught in the session


  • The tuition for Professional Cheesemaking 201 costs 2,800€

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

  • Students must have previously completed Cheesemaking 101 or the equivalent as a prerequisite to Cheesemaking 201.

  • Tuition for the full three week sequence of courses is 7,500€.

  • 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.


September 23-27, 2019 (lactics & tommes)

February 24-28, 2020 (blues & semi-cooked)

June 15-19, 2020 (soft-ripened washed, bloomy)

October 19-23, 2020 (lactics & tommes)