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AFFINAGE

Everyone talks about it. But the magic word that will elevate your cheese… does it really exist?

 

Before giving in to shortcuts, it's better to understand in order to act well: analyze, optimize, add value, and above all, enjoy doing it.

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That's exactly what this training is about. And rest assured, theory isn't everything: you'll also get your hands into it (or rather, onto the rind!) turning, brushing, rubbing, washing, flipping… again and again. Don't worry, we'll guide you through every step.

 

Session at the Tunnel de la Collonge - 42820 Ambierle

LES FONDAMENTAUX  EN AFFINAGE

FORMATION EN FRANÇAIS

THE ART & SCIENCE OF

MATURING CHEESE

TRAINING IN ENGLISH

CURSO DE AFINAGEM DE QUEIJOS

TREINAMENTO EM PORTUGUÊS

BASES DEL AFINADO

DE QUESOS

FORMACIÓN EN ESPAÑOL

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