Combine science, art and passion in one course:
Artisanal cheese making
Starting April 2021
Venue: Himalayan Orchard Farm Stay, 70 kms from Shimla
When: Weekend 2 full days (Must be booked at least 4 weeks in advance)
Your course conductor: François Laederich, owner of Amiksa Cheese Co.
Born and raised in Paris, a trained chef and bartender, François worked in the hotel industry for 20+ years, starting in Paris and the last 10 years successfully managing his family hotel and restaurant in Pondicherry, near Auroville, India. In 2018 François completed a formal training course in cheese-making 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.
Cost per person:
About the Course:
Join François for a two-day practical course covering the essentials of artisan cheese making. The course is suited for those with little or no knowledge of cheese making.
In this course, you will –
NOTE:
Cancellation Policy
For bookings and enquiry contact us on the following: reachus@amiksacheese.com Cc himalayanorchard@gmail.com
When: Weekend 2 full days (Must be booked at least 4 weeks in advance)
Your course conductor: François Laederich, owner of Amiksa Cheese Co.
Born and raised in Paris, a trained chef and bartender, François worked in the hotel industry for 20+ years, starting in Paris and the last 10 years successfully managing his family hotel and restaurant in Pondicherry, near Auroville, India. In 2018 François completed a formal training course in cheese-making 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.
Cost per person:
- Rs. 10,000/- per person [Course fee + 2 night accommodation in an orchard farmhouse + Meals]
- Advance booking deposit 50% of total
About the Course:
Join François for a two-day practical course covering the essentials of artisan cheese making. The course is suited for those with little or no knowledge of cheese making.
In this course, you will –
- Learn the fundamental steps behind the cheese making process.
- Explore the importance of milk composition, sanitation and the differences between raw and pasteurized milk.
- Discuss the role of rennet and starter cultures in the process of transforming liquid milk into solid curd.
- Learn about the maturation process, the many variables involved, and the effect it can have on the texture and taste of a final cheese.
- Get a hands-on experience making two varieties of cheese. The type of cheese will be decided by the instructor.
- Participate in discussions and Q&A with your hosts over meals enjoyed together.
- Take back the cheeses you made.
NOTE:
- For the course to be hosted, minimum guest booking: 2
- Maximum number of guests 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).
- Guests have the choice to leave after the course finishes on Sunday evening or relaxing and staying 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.
- 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.
For bookings and enquiry contact us on the following: reachus@amiksacheese.com Cc himalayanorchard@gmail.com
