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Region: ID
Thursday 23 July 2026 07:14:06 GMT
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Here I am in my kitchen , turning milk into real Camembert 🧀 ✨ with creamy texture and incredible aroma. I’ll teach you make similar cheese ! Traditional technologies adapted for artisanal cheesemakers (100–600 L) and home enthusiasts (5–20–50 L).
Everything you need to create consistent, professional-quality cheeses. All courses are available in different languages. Courses & Prices 1️⃣ Camembert (Traditional) — €50
2️⃣ Gorgonzola — €50
3️⃣ Lactic Group (Valençay, Saint-Maure-de-Touraine, Bûche de Chèvre, Saint-Marcellin, Crottin, Langres, Brick de Chèvre) — €100 (30 days) / €150 (unlimited)
4️⃣ Taleggio — €50
5️⃣ Tête-de-Moine — €50
6️⃣ Stilton — €50
7️⃣ Bleu d’Auvergne — €50
8️⃣ Ripening Chamber — €50 Access Options 💶 €50 — 30 days access
💶 €100 — unlimited access + 1 month Q&A support 
📹 Video + text + photos + 📄 Technical sheets 📚 full theory module
🧪 pH, temperature & humidity points
⚙️ detailed process step by step: from milk to affinage
Here I am in my kitchen , turning milk into real Camembert 🧀 ✨ with creamy texture and incredible aroma. I’ll teach you make similar cheese ! Traditional technologies adapted for artisanal cheesemakers (100–600 L) and home enthusiasts (5–20–50 L).
Everything you need to create consistent, professional-quality cheeses. All courses are available in different languages. Courses & Prices 1️⃣ Camembert (Traditional) — €50
2️⃣ Gorgonzola — €50
3️⃣ Lactic Group (Valençay, Saint-Maure-de-Touraine, Bûche de Chèvre, Saint-Marcellin, Crottin, Langres, Brick de Chèvre) — €100 (30 days) / €150 (unlimited)
4️⃣ Taleggio — €50
5️⃣ Tête-de-Moine — €50
6️⃣ Stilton — €50
7️⃣ Bleu d’Auvergne — €50
8️⃣ Ripening Chamber — €50 Access Options 💶 €50 — 30 days access
💶 €100 — unlimited access + 1 month Q&A support 
📹 Video + text + photos + 📄 Technical sheets 📚 full theory module
🧪 pH, temperature & humidity points
⚙️ detailed process step by step: from milk to affinage

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