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Learn Reblochon from French Cheese Expert Ivan Larcher

French Cheesemaking with Ivan Larcher
Ivan Larcher is full of passion for cheesemaking and will share this passion with students at this two-day long class held at College of Marin, Indian Valley Campus in Novato, CA (Pomo 3 Rm 154). Class takes place September 12 and 13, from 10 to 4 p.m. each day.

About Ivan: Ivan is a former technical advisor at the Centre Fromager in Carmejane, France, a college running programes for farmhouse cheesemakers, and master instructor at VIAC, University of Vermont. Alongside running his own courses from his training facility, in the Limousin region of France. Ivan lecturers and works as a consultant to cheesemakers in North America, Israel, Slovenia, Croatia, Spain, Morocco, Algiers and in the United Kingdom, where he has organised courses with the Specialist Cheesemakers and Duchy College.

Ivan has received international acclaim and the highest respect from individual dairies and artisan cheesemakers with his meticulous and expert advice and suggestions customized for each individual operation, which have brought forth multitudes of medal winning cheeses around the world.

Day 1 - focus on washed rind cheese with Ivan demonstrating a Reblochon cheese make procedure, followed by technical focus in the afternoon

Day 2 - focus on soft goat and sheep milk cheeses and fundamentals of soft cheese production.

Cost: $300 for CACG Members, $360 for non-members. Lunch is included in class price.

To purchase your ticket:

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  • A former member
    A former member

    Just want to remind everyone we have a few seats in Ivan Larcher's upcoming class on Reblochon (and soft ripened cheeses). This class is appropriate for any level of cheesemaker, though ideally someone who's made a few batches beyond ricotta and chevre. This is an incredible opportunity to learn from the world's best. And right in our own backyard (no pricey $1,300 plane ticket to worry about).

    August 26, 2013

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  • A former member

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