ProCheese Academy is launching Ukraine’s first professional training course in the production of blue-veined cheeses. The course will be led by international expert Paul Thomas, who works with Ukrainian cheesemakers and has extensive practical experience in this field.
Practical training for cheesemakers
The course syllabus covers the key aspects of blue cheese production, including:
- the production methods for Stilton and Fourme d’Ambert;
- working with blue mould;
- product quality control and analysis of common defects.
The programme involves a two-day in-person workshop, during which participants will work with an expert to examine all stages of production in detail and receive practical guidance.
A separate part of the programme will be a segment by Oksana Chernova, focusing on the analysis of the flavour profiles of blue cheeses.
Who is this course for?
The course is aimed at:
- manufacturers with registered food production facilities;
- farms planning to process milk;
- cheesemakers looking to expand their range;
- participants who wish to deepen their knowledge of cheese-making and ripening techniques.
Event details
📍 Location: Kyiv Region, Cheese Way cheese dairy📅 Dates: 5–6 May 2026📝 Applications accepted until 20 April
The group is limited to 10 participants, which will ensure a personalised approach and maximum interaction with the expert.
Support for the sector
The course has been organised by the ProCheese Academy with the aim of developing cheese culture in Ukraine and enhancing the skills of craft producers.
The initiative is being implemented with the support of the Swiss-Ukrainian Quality FOOD Trade Programme and in partnership with the Guild of Artisan Cheesemakers of Ukraine.
Further details and registration are available at the following link.
