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THE ART & SCIENCE OF MATURING CHEESE

Are you looking to perfect your cheese-affinage skills?
Would you like to optimise your ripening practices?
Would you like to understand the fundamental principles of cheese maturation?

Our training combines theoretical knowledge with hands-on practical workshops, held directly in our cheese-ripening cellars.

Location: Tunnel de la Collonge, La Collonge – 42820 Ambierle, France

In-person training

Laurent MONS

& Emma YOUNG

28 hours

(4 days)

2 500 € HT

/ Person

TRAINING

This training course is designed for professionals in the cheese industry who wish to develop or perfect their skills in cheese ripening, including:

  • Cheese affineurs

  • Cheese producers

  • Cheese shop sales advisors and managers, with an introduction to affinage

  • Any cheese professional wishing to deepen their knowledge and practical skills in cheese ripening

Prerequisites: To get the most out of the training, participants are recommended to:

  • Have professional experience in the cheese industry

  • Be familiar with cheese-making terminology

  • Have a good basic understanding of biology, mathematics, physics and chemistry

Training Resources:

  • Participants welcomed in a dedicated training room

  • Training materials provided in both printed and projected formats

  • A personalised training pack containing all relevant information: invitation, internal regulations, welcome booklet, programme, timetable and course materials

  • Hands-on practical workshops held directly in the MONS cheese-ripening cellars

OBJECTIVES

  • Understand the different factors involved in cheese ripening

  • Master the use of cheese-affinage tools and equipment

  • Understand how to combine environmental parameters and ripening care practices according to the cheese technology and make

  • Estimate the cost of ripening a cheese

  • Apply a precise ripening protocol consistently and reproducibly, while maintaining a critical eye on the results

CONTENT & ASSESSMENT

  • Definition and principles of cheese ripening

  • Key factors in cheese affinage

  • The economics of cheese ripening

  • Sensory evaluation practicals

  • Hands-on affinage workshops

  • Monitoring of practical work and assessment of results

CONTACT

Updated September 2026

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