Cheese I –
Cheese
Production
Anyone wishing to experience training and tasting from home whilst still gaining expertise in cheese has the opportunity to do so with our cheese webinars. Perfectly structured for a brief introduction to the world of cheese, the most important basics of Cheese Knowledge are covered in short sessions. There is also plenty of scope for questions, which can be asked at any time.
Upcoming dates
Learn the basics of cheese-making online
- Basiswissen erlangen
- Sicherheit im Verkauf gewinnen
- Dauer 2 Stunden mit Käseverkostung
Since traveling to a seminar location is not always possible, we also offer our cheese seminars digitally as cheese webinars. Perfectly structured to provide a concise introduction to the world of cheese, the most important basics of Cheese Knowledge are covered in short sessions, and there is plenty of opportunity to ask questions at any time.
The distinctive feature
To truly understand and appreciate cheese, tasting is essential.
Those who register early will receive a cheese pack for the online tasting prior to the seminar.
Those who register early will receive a cheese pack for the online tasting prior to the seminar.
Why choose an ÖMA cheese webinar over any other?
While we cannot speak for all providers, one key feature is that all our ÖMA webinars take place live. You are not watching a pre-recorded video; instead, we present and train you directly on screen. This means that questions and clarifications are permitted and encouraged at any time and can therefore be addressed immediately.
And worth a special mention: a cheese webinar without cheese would be a real oversight! Bringing cheese to the webinar table at just the right stage of maturity requires a bit of finesse in our day-to-day work at ÖMA. That’s why we place particular emphasis on selecting the right cheeses for you, maturing them to perfection, and delivering them to you chilled and in eco-friendly packaging. Learn online and enjoy the flavours at home!
And worth a special mention: a cheese webinar without cheese would be a real oversight! Bringing cheese to the webinar table at just the right stage of maturity requires a bit of finesse in our day-to-day work at ÖMA. That’s why we place particular emphasis on selecting the right cheeses for you, maturing them to perfection, and delivering them to you chilled and in eco-friendly packaging. Learn online and enjoy the flavours at home!
„Ich freue mich, auch mit dem neuen Format Webinar unserem gewohnten Auftrag treu bleiben zu können. Theorie mit Praxis zu kombinieren macht das Lehren und Lernen doch deutlich spannender!"
Heike Fahsold-Auer, Leiterin ÖMA SchulungsWerkThe topics
Cheese-making
basics: the special qualities of raw-milk cheese (versus pasteurised/thermised)
. Tasting of raw-milk cheese: ÖMA’s ‘Zwölfender’
with natural rennet versus microbial rennet
. Rind maturation: including rind edibility, maturation conditions and perforation
.Cheeses with white mould: tasting of ÖMA Camembert
. Cheeses with blue mould: tasting of Gorgonzola Dolce DOP
. Cheeses with a salted rind: tasting of Heumilch Emmentaler. Plastic-wrapped ripening
: reasons, advantages and disadvantages.
basics: the special qualities of raw-milk cheese (versus pasteurised/thermised)
. Tasting of raw-milk cheese: ÖMA’s ‘Zwölfender’
with natural rennet versus microbial rennet
. Rind maturation: including rind edibility, maturation conditions and perforation
.Cheeses with white mould: tasting of ÖMA Camembert
. Cheeses with blue mould: tasting of Gorgonzola Dolce DOP
. Cheeses with a salted rind: tasting of Heumilch Emmentaler. Plastic-wrapped ripening
: reasons, advantages and disadvantages.
Organisational details:
Duration: 2 hours
. Venue: online
. Registration and contribution towards costs: please contact www.binako.de directly.
. Venue: online
. Registration and contribution towards costs: please contact www.binako.de directly.
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
Dates & Services
Learn the basics of cheese-making online
- Basiswissen erlangen
- Sicherheit im Verkauf gewinnen
- Dauer 2 Stunden mit Käseverkostung
Cheese
Tasting: Summary of Content
Tasting: Summary of Content
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
Prerequisites
You will need internet access; you will also receive an email before the webinar containing a link and access details for the webinar platform.
To receive the online tasting pack, please register at least 8–10 business days before the webinar starts. Please refer to the specific event details for the exact date.
To maintain the cold chain, we currently deliver only within Germany.
To receive the online tasting pack, please register at least 8–10 business days before the webinar starts. Please refer to the specific event details for the exact date.
To maintain the cold chain, we currently deliver only within Germany.
Any questions? …just ask!
For enquiries regarding the ÖMA SchulungsWerk or the cheese seminars, please contact:
Further cheese webinars
Digital die Grundlagen der Käsepflege erlernen
- Erwünschten Schimmel und Fremdschimmel erkennen
- Den richtigen Umgang mit Schimmel erfahren
- Sicherheit im Verkauf erlangen
- Dauer 2 Stunden mit Käseverkostung
Digital die Grundlagen zu Intoleranzen und Unverträglichkeiten sowie Käse mit geschütztem Ursprung erlernen
- Unverträglichkeiten: Antworten zu Laktose, Histamin, Gluten, Unterschiede zwischen Kuh, Schaf und Ziege
- Käse mit geschütztem Ursprung kennen lernen
- Dauer 2 Stunden mit Käseverkostung
Digital die Grundlagen zur korrekten Thekenpräsentation und zum erfolgreichen Aktiven Verkauf erlernen
- Käsetheke: Umfeld, Präsentation, Eyecatcher, Thekenpläne sowie Beispiele
- Aktiver Verkauf und Zusatzverkäufe
- Dauer 2 Stunden mit Käseverkostung