Cheesemaking is a profession rooted in tradition, but it's far from obsolete. Indeed, it represents an effective tool for successfully navigating the labor market crisis. For this reason, the Consortium's training school, managed in-house by MBC Service, has opened registration for its new dairy processing assistant course, which aims to train the master cheesemakers of the future.
The cheesemaker is a high-profile artisan, increasingly central to the production of mozzarella di bufala campana Dop and increasingly in demand in the refined food and wine environment. At the end of the course, 9 out of 10 students will find work.
Now in its fifth season, the school year includes 500 hours of lessons, divided into 200 hours of classroom, 150 hours of practical laboratory and 150 hours of internship in companies of the Consortium. The course will last until May 2022. There are still a few places available to register, by sending an email to formazione@mozzarelladop.it.
The dairy worker is responsible for processing and transforming milk for the production of fresh and aged cheeses and other derivatives such as butter and cream. The course is aimed at young graduates looking for their first job who are interested in learning a highly skilled profession and people who need to complete the theory and obtain practical training in view of a professional outlet.
The teaching staff includes expert cheesemakers and food technologists for practical laboratory activities. The main teaching contents concern the management of curd acidification, spinning and shaping processes; milk processing; cheese maturation control; cream processing for the production of cream and butter.
The theoretical part of the course takes place at the headquarters of the Consortium for the protection of the Royal Horsemen's Stables in the Royal Palace of Caserta, while the practical part takes place in the educational dairy set up by the Consortium in the experimental regional company "Improsta" in Eboli.
The 2020 edition has just ended with the final exam. The 20 students all passed the oral and practical tests, including three new “casare” women. Costanza De Lio, 31, from Calabria, is enthusiastic: “The course enriched me above all from a human point of view, but I had no doubts. I think the added value of the course is the possibility of creating contacts, networking, as well as the possibility of learning from those who are already professionals.
The knowledge that was passed on to us was fundamental and in the future I intend to design a dairy where mozzarella and ricotta will certainly be present. But first I would like to work as an employee, to learn the trade better”.
The graduation ceremony and the presentation of the new course season will be held on October 22nd at 16:1 pm as part of the Casearia and Canning Industry Show (SIC) scheduled to take place at AXNUMX Expo in San Marco Evangelista.
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