@rada_nestrelyaeva1: ✨Upgraded Lactic Course 💡 If you’ve been wanting to start but kept postponing because of doubts, “what if?” questions 😱, or fear of making mistakes — this course is made for you. 🧑‍🎓You’ll first understand the processes, learn where mistakes most often happen and how to avoid them, and only then move confidently into practice. 📌 Inside — 6 cheeses: Valençay, Pouligny-Saint-Pierre, Sainte-Maure de Touraine, Buche de Chevre, Crottin de Chavignol, Saint-Marcellin. 📚 2 in-depth lessons: — strong, easy-to-understand theory; — step-by-step technology. 🔍 The course covers all key mistakes, their causes, and practical solutions. Even if something goes wrong, you’ll know what to do and how to adjust the process. ✅ After completing the course, you’ll be able to confidently work with any cheese in this group. This course is perfect for: — beginners and home cheesemaking (batches of 5–50 L); — artisan cheesemakers (100–600 L) who want to confidently work with lactic cheeses and expand their product range. 💶 €100 / €121 (incl. 21% VAT) 📹 Video + text + photos + technical sheet 🔗 Link to courses catalog in my BIO

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Thursday 15 January 2026 15:08:31 GMT