Milk Processing, Cheese production

In this training, we will provide you with the essential knowledge and skills needed for cheese making. From the initial stages of raw milk processing to the final product, our comprehensive program covers the entire process.


5 days
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  • Experienced trainers from the field
  • Flexible to combine
  • Cost distributable
  • Certificate included


In this training, we will provide you with the essential knowledge and skills needed for cheese making. From the initial stages of raw milk processing to the final product, our comprehensive program covers the entire process.

We offer tailor-made training programs specifically designed for groups in the Netherlands or your own country. Why do we emphasize group training? There are several advantages to organizing training for a group:

  • Efficient Planning: Group training allows for better coordination and scheduling. By training a group of individuals from the same organization or location, we can plan sessions that align with their availability and specific needs.
  • Cost-Effective: Group training can be more cost-effective compared to individual training sessions. It enables shared expenses, such as venue rentals and training materials, among the participants, resulting in cost savings for each individual.
  • Simplified Logistics: When conducting training for a group, logistical arrangements become more streamlined. This includes purchasing flight tickets, arranging visas (if necessary), and organizing accommodation. Coordinating these aspects collectively for the group simplifies the process and ensures smooth arrangements.
  • Enhanced Learning Experience: Group training fosters a collaborative learning environment. Participants can share experiences, exchange knowledge, and engage in group discussions, enriching the learning experience for everyone involved.
  • Team Building: Group training provides an excellent opportunity for team building within an organization or among peers from the same industry. It promotes unity, cooperation, and a sense of camaraderie among participants, which can have long-term benefits for their professional relationships and teamwork.
  • By offering tailored group training, we aim to provide a comprehensive and convenient learning experience for organizations and individuals. Whether in the Netherlands or your own country, we are committed to delivering high-quality training that meets your specific requirements and facilitates a productive and enjoyable learning journey for all participants.



Day 1 focuses on the cow and the dairy farm, where participants will learn about milking systems, milk storage on the farm, and quality control measures for both cows and milk. This includes cleaning and disinfecting procedures, with an opportunity for a dairy farm visit.

Day 2 delves into the composition and quality control of milk, covering topics such as milk collection, raw milk storage at the processing plant, quality control tests, and payment procedures for raw milk. Cleaning and disinfecting protocols will also be addressed.

Days 3 and 4 are dedicated to the production of dairy products, with hands-on practical demonstrations specifically focused on cheese production. Participants will gain valuable experience in the intricacies of the cheese-making process.

Day 5 explores the marketing aspects of running a small dairy plant, including the development of a marketing plan. Quality assurance measures will also be discussed, ensuring that the final products meet industry standards.

Results after the training

Results after the training

By the end of the training, participants will have a solid foundation in cheese making, including knowledge of milk composition, quality control procedures, and practical skills in cheese production. They will also be equipped with an understanding of marketing strategies and quality assurance practices for a successful dairy operation.

Duration and location

Duration and location


Starting date: In consultation

Location:  Oenkerk (in the North of The Netherlands)

Audience: Dairy farms who want to start cheese production, advisors, trainers, workers on dairy processing plant.

Duration: 5 days

Acknowledgement: Certificate level with minimum of 3 years practical experience in the dairy sector; good knowledge of the English language, both written and oral.

Entry level: Education or training in food technology and/or agriculture. Relevant experience. Competence in the English language

Study material: Will be handed out during training

Minimum number of participants: 8

Maximum number of participants: 12