Allgäuern Cheese Seminar
learn.experience.buy
Anyone wishing to expand or refresh their knowledge of cheese will have ample opportunity to do so at the 3-day Allgäuern Cheese Seminar here in the Allgäu. Alongside in-depth theory on cheese production, ripening, care and counter presentation, hands-on sessions cover cutting, wrapping and display techniques that you can immediately apply in your own business.
Upcoming dates
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Modules
Naturally, cheese tasting plays a central role, with many different varieties to sample both during discussions on mould-ripened cheeses and during refreshment breaks.
A particular highlight is a visit to a Bioland farm, including milking a cow, as well as a tour of a cheese dairy where you will make cheese together. These visits reinforce the theoretical content and provide further opportunities to clarify any questions and see what you have learnt put into practice.
This proven blend of theory and practice deepens your understanding of cheese as a product, builds confidence in handling it, and equips you with the expertise to buy and sell cheese professionally.
A particular highlight is a visit to a Bioland farm, including milking a cow, as well as a tour of a cheese dairy where you will make cheese together. These visits reinforce the theoretical content and provide further opportunities to clarify any questions and see what you have learnt put into practice.
This proven blend of theory and practice deepens your understanding of cheese as a product, builds confidence in handling it, and equips you with the expertise to buy and sell cheese professionally.
„Das Allgäuer Käse-Seminar bietet eine tolle Mischung aus fachlichem Know-how und tollem Rahmenprogramm."
Cornelia Maier, Rinklin NaturkostFrequently asked questions about cheese:
These and other questions are answered and explained in a straightforward manner in our cheese seminars.
How is cheese made?
What is the difference between cheese made from raw milk and cheese made from pasteurised milk?
Which cheeses are lactose-free? How can I recognise lactose-free cheeses?
How do the holes get into the cheese?
What is milk mould? Is milk mould dangerous?
How does blue mould get into the cheese?
Is the rind of cheese edible?
What is the difference between rind-ripening and film-ripening?
Mould on cheese – can I still eat it? How do I remove mould from cheese?
Which cheeses are vegetarian?
What are the white spots in cheese?
How do I describe the flavour and texture of cheese correctly?
Is mould on cheese dangerous?
When is cheese off?
What’s the best way to store cheese at home?
What is the difference between cheese made from raw milk and cheese made from pasteurised milk?
Which cheeses are lactose-free? How can I recognise lactose-free cheeses?
How do the holes get into the cheese?
What is milk mould? Is milk mould dangerous?
How does blue mould get into the cheese?
Is the rind of cheese edible?
What is the difference between rind-ripening and film-ripening?
Mould on cheese – can I still eat it? How do I remove mould from cheese?
Which cheeses are vegetarian?
What are the white spots in cheese?
How do I describe the flavour and texture of cheese correctly?
Is mould on cheese dangerous?
When is cheese off?
What’s the best way to store cheese at home?
A cheese seminar as a webinar?
We also offer select seminar topics as webinars you can follow from home.
Find out more about our cheese webinars here.
Find out more about our cheese webinars here.
Are you a consumer?
On our consumer website, you’ll find ‘Tasting Events’ featuring cheese paired with wine or beer, great recipes, and much more about us and our delicious organic cheese.
en.oema.de
en.oema.de
Detailed seminar description
“Allgäuer Cheese Seminar – learn.experience.buy”
Cheese is an exciting and delicate product that requires expert handling to prevent any loss of quality, as well as extensive and in-depth knowledge to ensure optimal product presentation and improve the quality of advice – thereby boosting your sales figures.
Cheese production is a key focus of our three-day Allgäuer Cheese Seminar. To sell cheese expertly, it is crucial to understand that it takes more than just the raw ingredients—milk, rennet and salt—to produce this wonderful food. We cover topics such as cheese production, cheese categories, fat content levels and labelling regulations, all of which are essential for a sound basic understanding of cheese.
Cheese production is a key focus of our three-day Allgäuer Cheese Seminar. To sell cheese expertly, it is crucial to understand that it takes more than just the raw ingredients—milk, rennet and salt—to produce this wonderful food. We cover topics such as cheese production, cheese categories, fat content levels and labelling regulations, all of which are essential for a sound basic understanding of cheese.
Our goal is to provide a solid foundation of knowledge, and we also offer opportunities to deepen existing expertise. Another key topic is mould and cheese; here we discuss the distinction between desirable noble mould and undesirable foreign mould, the causes of foreign mould, as well as preventive measures and cheese care. The course concludes with the topics of counter display and the sensitive issue of food intolerances, particularly lactose intolerance.
In the practical section of the Allgäuer Cheese Seminar, we guide participants in refining their cutting and wrapping techniques. We share numerous helpful tips and tricks drawn from years of experience.
A special experience is the visit to the Rösslerhof Bioland dairy farm, featuring a detailed tour led by farmer Gereon Güldenberg. Another highlight is a visit to our ÖMA production facility in Leupolz, where we’ll make cheese under the expert guidance of master cheesemaker Pit Pfohl.
In the practical section of the Allgäuer Cheese Seminar, we guide participants in refining their cutting and wrapping techniques. We share numerous helpful tips and tricks drawn from years of experience.
A special experience is the visit to the Rösslerhof Bioland dairy farm, featuring a detailed tour led by farmer Gereon Güldenberg. Another highlight is a visit to our ÖMA production facility in Leupolz, where we’ll make cheese under the expert guidance of master cheesemaker Pit Pfohl.
The topics
Seminar Part I – Theory
Cheese production includes raw-milk, pasteurised and thermised varieties, different rennets
and natural-rind maturation
. Cheese groups cover standard and unclassified varieties
. Fat content levels: Fat in dry matter (FDM) and absolute fat content
Labelling regulations in accordance with the Food Information Regulation
Hygiene measures in accordance with HACCP/Food Hygiene Regulation
Moulds and cheese: desirable and undesirable moulds, prevention and procedures
Counter display (with ideas for cheese presentations and creations)
Food intolerances: in particular, lactose intolerance
and natural-rind maturation
. Cheese groups cover standard and unclassified varieties
. Fat content levels: Fat in dry matter (FDM) and absolute fat content
Labelling regulations in accordance with the Food Information Regulation
Hygiene measures in accordance with HACCP/Food Hygiene Regulation
Moulds and cheese: desirable and undesirable moulds, prevention and procedures
Counter display (with ideas for cheese presentations and creations)
Food intolerances: in particular, lactose intolerance
Seminar Part II – Practical Session
Cutting
techniques, cutting tools
, packaging techniques
techniques, cutting tools
, packaging techniques
Seminar Part III – Experience
Visitors can also tour the Bioland dairy farm Rösslerhof, led by farmer Gereon Güldenberg
, and experience cheese-making at our partner creamery in Leupolz.
, and experience cheese-making at our partner creamery in Leupolz.
Organisational details:
Date: next date in 2022 (details to follow)
Venue: Landhotel Allgäuer Hof, Wolfegg-Alttann
Minimum number of participants: 12 participants (the seminar cannot take place if fewer people register)
Contribution towards costs: €390, including 2 nights’ accommodation in a single room and full board
Venue: Landhotel Allgäuer Hof, Wolfegg-Alttann
Minimum number of participants: 12 participants (the seminar cannot take place if fewer people register)
Contribution towards costs: €390, including 2 nights’ accommodation in a single room and full board
Dates & Services
Unfortunately, there are no upcoming events at the moment – would you like to stay up to date?
Simply subscribe to our newsletter here!
Simply subscribe to our newsletter here!
Accommodation with full
board, seminar materials
, excursions to cheese dairies and farms
, tasting cheeses
, certificate
, drinks
, refreshments during breaks
board, seminar materials
, excursions to cheese dairies and farms
, tasting cheeses
, certificate
, drinks
, refreshments during breaks
Speakers
Heike Fahsold-Auer, Leitung SchulungsWerk
Ökologische Molkereien Allgäu
Diplom-Ingenieurin Ernährung und Versorgungsmanagement (FH), Diplom-Käsesommelière
Ökologische Molkereien Allgäu
Diplom-Ingenieurin Ernährung und Versorgungsmanagement (FH), Diplom-Käsesommelière
Marion Staude, SchulungsWerk
Ökologische Molkereien Allgäu
Diplom-Ingeneurin Ernährung und Versorgungsmanagement (FH)
Ökologische Molkereien Allgäu
Diplom-Ingeneurin Ernährung und Versorgungsmanagement (FH)
Pit Pfohl, Käsermeister
Allgäuer Emmentalerkäserei Leupolz eG
Allgäuer Emmentalerkäserei Leupolz eG
Benno Kerler, ehemaliger Vorstandsvorsitzender
Allgäuer Emmentalerkäserei Leupolz eG
Allgäuer Emmentalerkäserei Leupolz eG
Gereon Güldenberg, Agrarwissenschaftler
Rösslerhof
Rösslerhof
Why is the Allgäuern Cheese Seminar
the right choice?
The content of our 3-day cheese seminar at Allgäu is closely oriented toward practical application, underpinned by comprehensive theory and reinforced through hands-on exercises. This combination is complemented by engaging excursions, linking learning with enjoyment. This approach consolidates knowledge as effectively as possible, allows time to clarify any uncertainties and ensures a better all-round understanding of cheese as a product.
We guarantee that our seminar will equip you with the essential basics for handling cheese and the necessary expertise to buy and sell it professionally.
We guarantee that our seminar will equip you with the essential basics for handling cheese and the necessary expertise to buy and sell it professionally.
Customer reviews
Any questions?
Just ask!
For enquiries regarding the ÖMA SchulungsWerk or the cheese seminars, please contact: