The Affinage course curriculum evolved out of practical, daily experience over decades, in collaboration with top French dairy scientists and researchers. In the US, Maison MonS was a key consultant in the development of the Cellars at Jasper Hill, Vermont's famed affinage center, and more recently Crown Finish Caves in Brooklyn NY. This week-long course at MonS Fromager-Affineur is offered in English.
The course covers the science of cheese aging from make process to affinage care and how both substrata and environmental conditions influence mold and yeast development. Students will work with MonS staff in the caves and Tunnel de la Collonge, learning the techniques and gestures used in aging cheeses of all kinds. Daily sensory analysis training allows the theory and practice to be understood organoleptically. Hands-on specialization in specific families of cheese is available to cheesemakers; please indicate preferences on your application form and essay. Class size is limited to six.
Upcoming course dates:
• February 19-23, 2018
• March 5-9, 2018
• June 18-22, 2018 (COURSE IS FULL)
• September 17-21, 2018
Class size limited to 6; minimum 3 enrollments required for course to be held.
Payment should be made 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.