Professional training to become a creamer-cheesemaker

If you want to become an expert cheese monger, deepen your knowledge on cheese and wine, learn in a practical way the ropes: « Paroles de Fromagers » will be your best guide.

Our 160m² cheese school in the heart of Paris is a very complete place and perfectly adapted to apprehend all the facets of the cheese business.

> A traditional creamery-cheese shop and factory, real scenario tool for you
> A ripening cellar to learn how to master ripening
> A cheese making lab to learn about cheese making
> Tasting room : a 17th century vaulted cellar.

You are trained by cheese experts

Our trainers are all expert « fromagers » (French and English speaking). They are experienced in speaking up in public and are recognized for their pedagogical qualities.

Networking – meet people

As there is no dairy farm in Paris (and it’s better this way :), we also make you meet people from many levels in the industry and discover the network you need in order to understand the cheese business.

Strong theoretical training

Practice in a professional environment

Meet people and do networking

A training certificate by « Paroles de Fromagers »

Level 1 training – Fast track Fromages et terroirs
A very intensive immersion into the world of cheese
300 euros/day – or 900€ for 3 days

Day 1 :
The history of cheese in France and around the world.
The economy of milk and dairies.
The cheese families, how to recognize them and learn their caracteristics
Initiation to the « caseology », the art of tasting cheeses and pairing with wines and other beverage.

Day 2 :

Cheese making workshop.
Aging cheese at a cheese shop: understand the basic principles

Day 3 :
Visit of a cheese making factory
Fundamental principles of hygiene in the cheese industry
Cutting, weighing and packaging cheese

Level 2 training – total immersion in the cheese business

250€ per day or 1250€ for the 5 days

Total immersion: 1 week, 5 days or 35 hours
Learn all you need to know about a cheese business
Artistic cutting, setting up trays and buffets
Sourcing products and building up a range of well sourced cheeses that you will be proud of.

Meet farmstead producers, cheese wholesaler
Goat farm / Chaource cheese / Champagne vineyard visit
Caséologie training, the art of cheese tasting : Cheese and wine / beer / coffee / tea / whiskey / sake…
How to work on and find new pairings ?

Cheese making training Level 2 – milk preparation, learn the use of culture and rennet, take control of the acidification. How to develop a cheese making business as a cheesemonger.
Optimise cheese sale and master the staging of your cheese shop.
Key principles of following and driving the run of a cheese business

I AM A (FUTUR) PROFESSIONAL

You are a professional cheese monger or you wish to become one ?