Combine science, art and passion in one course:
Artisanal cheese making
April - December
Join us for a two-day practical foundation course covering the essentials of artisan cheese making.
The course, suited for those with little or no knowledge of cheese making, is led by François Laederich, a French cheesemaker and co-founder of Amiksa.
Know your Instructor: Born and raised in Paris, a trained chef and bartender, François studied traditional cheesemaking in Aurillac in the Auvergne-Rhône-Alpes region of France. In 2019, he moved to Simla and turned his passion for cheese into a cheese-making venture. He is now ready to share his passion with others. He has developed a deep practice in India, working with hill farms, food artisans, and community kitchens through Amiksa.
His workshops blend knowledge with care — and always end with shared cheese and conversation.
About the Course: Milk, Microbes, Method
This is a practical, hands-on course — from raw milk to ripened cheese. You will learn to make soft, semi-hard, and lactic cheeses using traditional European methods, all adapted for small-scale kitchens in the Indian context.
You’ll work with simple tools — nothing industrial — and leave confident to begin cheesemaking at home.
“These are methods rooted in intuition and observation — temperature, timing, texture — not just recipes.”
What you'll learn
NOTE:
Cancellation Policy
For bookings and enquiry contact us on the following: [email protected] Cc [email protected]
The course, suited for those with little or no knowledge of cheese making, is led by François Laederich, a French cheesemaker and co-founder of Amiksa.
Know your Instructor: Born and raised in Paris, a trained chef and bartender, François studied traditional cheesemaking in Aurillac in the Auvergne-Rhône-Alpes region of France. In 2019, he moved to Simla and turned his passion for cheese into a cheese-making venture. He is now ready to share his passion with others. He has developed a deep practice in India, working with hill farms, food artisans, and community kitchens through Amiksa.
His workshops blend knowledge with care — and always end with shared cheese and conversation.
About the Course: Milk, Microbes, Method
This is a practical, hands-on course — from raw milk to ripened cheese. You will learn to make soft, semi-hard, and lactic cheeses using traditional European methods, all adapted for small-scale kitchens in the Indian context.
You’ll work with simple tools — nothing industrial — and leave confident to begin cheesemaking at home.
“These are methods rooted in intuition and observation — temperature, timing, texture — not just recipes.”
What you'll learn
- Sourcing & handling fresh milk
- Fermentation and starter cultures
- Curd formation and cutting
- Moulding and pressing
- Salting and brining
- Surface-ripening techniques
- Safe ageing and storage
- Get a hands-on experience making two varieties of cheese
- Participate in discussions and Q&A with your hosts over meals enjoyed together
- Take back the cheeses you made.
- Rs. 15,000/- per person [Course fee + 2 night accommodation in an orchard farmhouse + Meals]
- Advance booking deposit 50% of total
- Payments can be made via Gpay 9868150329 Himalayan Orchard (If you prefer Bank transfer, please let us know)
NOTE:
- For the course to be hosted, minimum participants required 2
- Maximum number of participants 8
- Includes 2 breakfasts, 2 dinners, 2 lunches plus accommodation (on twin / triple sharing basis. Single room may be available depending on number of bookings).
- Course participants arrive on Friday AFTER 3:00 pm (NOT BEFORE 3:00pm please)
- Guests have the choice to leave after the course finishes on Sunday evening, around 3:30pm or relax and stay on another night (extra cost for 3rd night, dinner and breakfast the following morning)
- The course will be roughly 6 to 8 hours per day of practical & theory, starting 09:00 a.m. on both days.
- Participants can also join a full day 'Sausage making workshop' on Monday and depart on Tuesday morning instead.
- Please see cancellation policy before booking
- Please get a small 8"x 8" plastic container and cool box should you want to take the cheese you made back home.
Cancellation Policy
- Full refund if host cancels the course.
- 75% refund if guest cancels 3 weeks & more before course commences.
- 50% refund, if guest cancels 2 weeks before course commences.
- 25% refund if guest cancels 1 week before course commences.
- 1200/- re-scheduling charge if participant change their original reserved dates.
For bookings and enquiry contact us on the following: [email protected] Cc [email protected]
