Hampshire Cheese Company’s passion for continued learning saw founder Stacey Hedges returning to school in January – this time to the glorious Haute Savoie.
Organised by the respected France Process, the course combined theoretical and experiential modules, taught by exceptional specialist teachers from the Industry National School EnilV. France Process is committed to sharing French cheesemaking technologies and methods, to enable cheesemakers around the world to create exceptional quality cheeses.
The detailed courses are aimed at cheesemakers who already have some knowledge – they cover a lot of ground in considerable detail and you need a good level of cheese technology knowledge to keep up! The focus of the January course was white and blue mould soft cheeses and there was plenty of practical work in the pilot creamery to support the theory. At the end of two weeks, the participants had made soft cheeses from lactic to soft mould ripened, Reblochon, Munster, Mont D’Or, Gorgonzola and Bleu de Vercors-Sassenage.
A visit to the Laqueuille blue cheese creamery and some of the Roquefort caves was a highlight of the trip as well as visiting some amazing cheese equipment businesses.
At the end of the two weeks, a private tour of the stunning Caves Joesph Paccard in Manigod, high in the mountains near La Clusaz was a highlight. With stunning views on the outside, the interior is where the ‘affinage’ (aging) takes place and they are full of beautifully ripened Reblochon, Abondance and Beaufort. Their passion for quality cheese was tangible!
Staying up to date with the latest techniques and technology is critical to the continued production of award winning Tunworth and Winslade.
