Training for professionals: making Gouda cheese

Kaas maken voor professionals

Are you an (agricultural) entrepreneur or professional and do you want to make your own cheese? Esther is a food technologist and would like to teach you how to make cheese professionally. After the training you will be able to make your own Gouda cheese

During the training, Esther comes to the company location, so that the practical feasibility can be discussed immediately. The training consists for the most part of making cheese yourself and a small part the theoretical framework, which is explained on the basis of practice.

View the available days now  or contact Esther if you want to call first to see if the training is suitable for you. She likes to take the time to discuss your situation and can adapt the training if necessary to your needs and level of knowledge.

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Time

One day of training.
Free advice afterwards.

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Costs

600 euros (ex VAT)
per company

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Method

Training adjusted
on your situation

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Location

Esther comes to
your business location

Read more

Time

One day of training.
Free advice afterwards.

View program

Costs

600 euros (ex VAT)
per company

Read more

Method

Training adjusted
on your situation

Read more

Location

Esther comes to
your business location

Read more

Esther: gepassioneerd levensmiddelentechnoloog

Esther is a food technologist and making cheese is her profession. She has worked in the food industry and through various ways ended up with her passion: making cheese.

As a farmer’s daughter, she can talk passionately about the cheese making process and is happy to do so during the training. In addition to the training for professionals, she also gives cheese lessons at practical schools and cheese and butter workshops for private individuals.

Due to her agricultural background, she knows what is going on with agricultural entrepreneurs. She likes to think along in solutions and possibilities for your business activity. Esther is therefore able to contribute ideas at a business level, both for the production of the cheese and marketing of the cheese.

Kaasmaakster Esther van der Zeijden

Method

On location and tailored to your situation

Esther comes to the business location, so that the practical feasibility can be discussed immediately. The training consists for the most part of making cheese yourself and a small part the theoretical framework, which is explained on the basis of practice.

Thinking along about production possibilities

The possible production location can also be viewed on site. Esther thinks along and indicates where the possibilities are for the production of the cheese.

Including free advice afterwards

During the whole training it is possible to ask questions. After the training it is possible to keep asking questions about the cheese free of charge for 6 months.

Making cheese with your own milk is possible

It is possible to make cheese with the milk of your own cows, sheep or goats. If your own milk is not available, Esther will bring her own milk with her.

Esther takes all necessary materials with her

She takes all materials such as the (small) cheese tub, cheese press and other cheese materials and ingredients to the business location. The only condition is that there is electricity, hot water and a (small) work surface.

Program of the training for professionals

09:30 - Preparation

During the training we go through all steps of the cheese production process. Of course, that starts with good hygiene. We take off our rings, wash our hands and put on a hairnet.

09:45 - Theory and then start

If you are making cheese professionally, it is important to understand the theory of cheese making, so that you can analyze what went wrong in the event of any problems. Esther starts with a short theoretical introduction. Then she will explain the theory step by step at every step we take. The first step is to process the milk. We add the rennet so that the milk can curdle.

10:00 - Break with a treat

It takes about 30 minutes for the milk to curdle properly. This is a good time to drink coffee or tea with a treat. If you have any questions about the process, there is now, but also during the entire training, plenty of room to ask Esther anything. Did you know that as a participant of the training you can still ask for advice free of charge 6 months after the training?

Workshop kaas maken thuis

10:30 - From cutting the cheese to pressing it

After the coffee, we cut the curd. The curd is washed several times and undergoes several process steps before the fresh cheese can go under the press.

13:00 - A delicious lunch

The cheese needs to be about 45 minutes under the press. Esther provides a nice lunch while the cheese is under the press. It also offers the opportunity to have a look around the company location before continuing.

14:30 - Take cheese from the press

After lunch we take the cheese from the press. We inspect the cheese for any cracks or irregularities. The cheese itself must be further treated in the coming period. After the cheese is taken from the press, Esther gives the instructions on how to do this.

Lunch tijdens de workshop kaas maken

15:00 - Company visit / discuss production options

If desired, Esther can think along about the production possibilities of the cheese, so that the practical feasibility can be discussed immediately. In this way, the training can be applied immediately.

16:00 - End

When making cheese you never know exactly how long it will take. Sometimes it is necessary to put the cheese under the press a bit more, for example. We can therefore deviate slightly from the timetable. We are expected to complete the training around 4:00 PM.

Afterwards - free advice

After the training, Esther will give you a box with everything you need to take care of your own cheese. You will have to take good care of the cheese in the coming weeks. You will receive all materials and instructions for this. After six weeks, the cheese is ready for consumption.

If you have any questions about the cheese making process within 6 months after the training, you can ask for free advice as a participant of the training. Esther is happy to help you if there are problems with the production of the cheese.

Frequently Asked Questions

Costs: 600 euros per company

The costs of the training for professionals are 600 euros (ex VAT) per company. The costs include the points below.

1

Training of a professional

Esther is a food technologist and loves to teach you how to make cheese professionally. Making cheese and teaching others the trade of cheese making is her passion.

2

Expand for free with 3 people

The costs of the training are per company. If you want to follow the training with 1, 2 or 3 people from your company, this is included in the price. If you want a training for more than 4 people, request a quote without obligation

3

Including materials

Esther takes all materials such as the (small) cheese tub, cheese press and other cheese materials and ingredients to the location.

4

Including thinking along about production options

During the training, Esther likes to think along about the possibilities for producing cheese at the location.

5

Including 6 months of free advice

If you have any questions about the cheese making process within 6 months after the training, you can ask for free advice as a participant of the training. Esther is happy to help you if there are problems with the production of the cheese.

6

100% refund in case of cancellation

If you have Covid19-related complaints at the time of booking, which prevents you from attending, you will get a 100% refund or we will look for a new date.

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