LES ATELIERS
FROMAGERS

Learn how to make your cheese with a cheesemaker.

Find out more Schedule

Our vision


Demystify

Our main goal is that you can acquire techniques to make the cheese at home easily, enjoyably, with your own kitchen equipment.

Discovery

We vary the topics for you to discover different varieties of cheese to make. You will certainly amaze your friends during your next parties !

Knowledge

Our master cheese maker has over 30 years of experience in the trade of cheese and teaching. Yes, you are in expert hands.

Notre boutique en ligne


Inscrivez-vous à nos cours ou commandez du matériel pour la fabrication de fromage maison.


Apprenez la fabrication de fromage maison avec nos cours en ligne et en direct.

Online course

Apprenez la fabrication de fromage maison avec nos cours en ligne et en direct.

Apprenez la fabrication de fromage maison avec nos cours enregistrés en vidéo.

Online cheesemaking course

Apprenez la fabrication de fromage maison avec nos cours enregistrés en vidéo.

Ingredients to make your own cheese

Ingredients

Ingredients to make your own cheese

Accessoires utiles à la fabrication de fromage maison (moules, thermomètres, etc...).

Accessories

Accessoires utiles à la fabrication de fromage maison (moules, thermomètres, etc...).

Des idées cadeaux pour faire plaisir aux amateurs de fromage maison

Gifts

Des idées cadeaux pour faire plaisir aux amateurs de fromage maison

Nos prochains ateliers en ligne et en direct


Find here all the upcoming dates of our workshops to book your ticket.

De nouvelles dates sont publiées régulièrement, inscrivez votre adresse courriel pour les recevoir en priorité !

Sold out
Learn how to make your own reblochon type cheese, uncooked pressed cheese and washed rind!
Your friends will envy you with your delicious homemade cheese, as an aperitif during your parties, on your cheese platter or in your tartiflette :)

Reblochon Style

Wednesday 21 October 2020, 18:00 - 20:30

Learn how to make your own reblochon type cheese, uncooked pressed cheese and washed rind! Your...

70$
Sold out

En savoir plus

Last tickets available
Learn how to make your own vacherin type cheese, uncooked pressed cheese and washed rind!

Vacherin Style

Wednesday 04 November 2020, 18:00 - 20:30

Learn how to make your own vacherin type cheese, uncooked pressed cheese and washed rind!...

70$
Last tickets available

En savoir plus

Last tickets available
Venez découvrir l’univers fascinant de la fabrication de fromage maison en intensif sur 1 journée complète lors de cette nouvelle édition de notre bootcamp fromager, en ligne ! Plus de 10 fromages maison à apprendre à réaliser dans une seule et même journée avec Philippe, fromager professionnel et Sylvain, expert en fabrication de fromages maison.

Bootcamp - Aged cheeses

Saturday 07 November 2020, 09:00 - 17:00

Venez découvrir l’univers fascinant de la fabrication de fromage maison en intensif sur 1...

280$
Last tickets available

En savoir plus

Cours en ligne pour apprendre à réaliser un fromage maison de type brie triple crème.

Triple crème Brie

Wednesday 18 November 2020, 18:00 - 20:30

Cours en ligne pour apprendre à réaliser un fromage maison de type brie triple crème....

70$

En savoir plus

You will learn how to make homemade mozzarella that will perfectly complement your recipes, pizzas or salads. We will even show you how to easily make your homemade burrata (mozzarella with creamy heart).

Mozzarella

Wednesday 25 November 2020, 18:00 - 19:30

You will learn how to make homemade mozzarella that will perfectly complement your recipes, pizzas...

50$

En savoir plus

Learn how to make your own munster type cheese, uncooked pressed cheese and washed rind!

Munster Style

Wednesday 02 December 2020, 18:00 - 20:30

Learn how to make your own munster type cheese, uncooked pressed cheese and washed rind!...

70$

En savoir plus

Homemade camembert cheesemaking

Camembert

Wednesday 09 December 2020, 18:00 - 20:30

Homemade camembert cheesemaking...

70$

En savoir plus

Learn how to make your own goat cheese, fresh or aged.

Goat cheese

Wednesday 16 December 2020, 18:00 - 20:30

Learn how to make your own goat cheese, fresh or aged....

70$

En savoir plus

Venez découvrir l’univers fascinant de la fabrication de fromage maison en intensif sur 1 journée complète lors de cette nouvelle édition de notre bootcamp fromager, en ligne ! Plus de 10 fromages maison à apprendre à réaliser dans une seule et même journée avec Philippe, fromager professionnel et Sylvain, expert en fabrication de fromages maison.

Bootcamp - Fresh cheeses

Saturday 30 January 2021, 09:00 - 17:00

Venez découvrir l’univers fascinant de la fabrication de fromage maison en intensif sur 1...

230$

En savoir plus

Unavailable on those dates ? No problem. Do not miss any of our next events.

How it works ?


For yourself or as gifts. By yourself, couples, or in groups.

Included in our workshops :

  • Small group workshops
  • Workshops in easy french
  • Get a digital instruction booklet
  • Post-Workshop support
  • Products at a prefered price
WHY THE DISPLAYED PRICE ABOVE IS A PRICE "FROM" ?

Because each workshop requires a certain amount of ingredients and equipment according to the theme and made ​​cheeses.

I'D LIKE TO OFFER A WORSHOP, IS IT POSSIBLE ?

Yes, you could buy a gift certificate, the receiver will just have to choose between our different workshops by himself.

Do you have rates tailored to groups ?

Of course. For this, and if your group exceeds 3 people, contact us by email or by phone to let us know.

Should we take some material at the workshop ?

Our workshops take place in a professional kitchen. All equipment is on site, you have nothing to bring (except your favorite apron).

About us


SP

SYLVAIN PUCCINI

Cofondateur Sylvain

A native of the South of France, entrepreneur and cheese lover, Sylvain has over 16 years of experience in web development & marketing. He also has his MAPAQ certificate in food hygiene and safety.

PK

PHILIPPE KOTULA

Cofondateur Philippe

Conductor of our workshops, Philippe is also a native of southern France and resides in Quebec for 16 years. Cheese Consultant, he has 30 years of experience. It is also certified MAPAQ trainer.