Within the course, participants mastered the production technologies of both classic and craft cheeses. In particular, they covered paneer, quark, bryndza, and ricotta, as well as more complex products — white mold cheeses such as Camembert, Picodon Chevre, Boulette d’Avesnes, and Poligny. Special attention was paid to dessert products and modern variations of cheese items.

The training combined practical work with the study of technological and microbiological aspects of production, which meets modern requirements for training food industry specialists.

The participation of lecturers in such educational initiatives contributes to updating the content of academic disciplines and implementing current practices in the educational process of SEI USUCT.

More details about the lecturers’ participation in the “Secrets of Cheesemaking” course are available on the USUST website at the link.