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When:

Mon 7 May 2012, 9:00am–4:00pm
Tue 8 May 2012, 9:00am–4:00pm
Wed 9 May 2012, 9:00am–4:00pm
Thu 10 May 2012, 9:00am–4:00pm
Fri 11 May 2012, 9:00am–4:00pm

Where: New Zealand Cheese School, 33 Tirau Street, Putaruru, South Waikato

Restrictions: R15

Ticket Information:

  • General admission: $1,700.00
  • Additional fees may apply

Website:

The Cheesemakers Certificate offers a training path for people who would like to obtain a nationally-recognised cheesemaking qualification. It involves the principles and practices of cheesemaking and is mostly theory.

This certificate is an NZQA approved course with the recognised Unit Standard 17617. There is a part subsidy for this five day for those who are employed as a commercial cheese maker.

The following topics will be covered in detail:

- Milk composition;
- Treatment of cheese milk;
- Cheese starters;
- Milk coagulation;
- Syneresis;
- Curd and whey equilibria;
- Salting;
- Cheese maturation;
- Cheese defects and causes;
- Cheese yield;
- Cheese composition;
- Quality control tests;
- Bacteriological quality;
- Analysis of cheese types.

Upon successful completion of the Cheesemakers Certificate examination, you may be awarded the following:

Foundation Cheesemakers Certificate: with 90 hours commercial cheesemaking experience.
Skilled Cheesemakers Certificate: with at least 2 years commercial cheesemaking experience.

What's included?

- A comprehensive course manual, the Principals and Practices of Cheesmaking, by Neil Willman.
- Expert support and advice from Neil Willman, Principal & Director, New Zealand Cheese School.
- All protective clothing.
- Morning and afternoon tea.
- A hosted cheese tasting with cheeses from Over the Moon Dairy.