Farmhouse Cheese Making
Country
Ireland
Partner
NUID UCD
Issuing institution
Teagasc- Moorepark
Programme Title
Farmhouse Cheese Making
EQF level
5
ECTS
15
Learning Outcomes (LOs)
Students will learn about cow’s milk components and their importance in cheese making, along with milk hygiene and storage. They’ll grasp basic cheese making principles, including starter preparation, renneting, and curd handling, applicable to small and large-scale operations. They’ll also understand HACCP principles for food safety and explore cheese manufacturing and ripening technologies.
LOs Assessment
The Course is assessed through both a Project (50%) and an Examination on Theory (50%). An exam will be held on day 3. The course is certified through QQI.
Form of participation (online, in person)
In-person
Recognition procedure
Upon completion participants will receive a minor certificate in Farmhouse Cheese Making (NFQ level 6).
Duration
3 days
This course aims to help companies achieve a more competitive position through improved knowledge of farmhouse cheese production, focusing on the technical and technological aspects of milk, cheese manufacture and cheese ripening with associated practicals. The programme is aimed at persons interested in setting up a Farmhouse Cheese Making enterprise or working already in the small scale cheese-making industry.
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