Italian Culinary Exploration, Professional Culinary and Baking Program, 1 WEEK FULL IMMERSION & ALL INCLUSIVE, Italian Culinary Institutes, The Italian Institute for Advanced Culinary and Pastry Arts, Cooking Schools, Cookery Schools, Professional Italian Cuisine, CAST Alimenti, Calabria, Italy, Brescia, Italy, Venice, Italy, Badolato, Italy, Soverato, Italy, Italian Haute Cuisine, World Class Culinary Competitions, Culinary World Cup, Pastry World Cup, Coupe du Monde, John Nocita, Gualtiero Marchesi, Iginio Massari, Pierre Herme
Master of Italian Cuisine, 3 Months Full Immersion with 10 Culinary Masters covering all areas of Italian Regional and Mediterranean Haute Cuisine, Patissier, Baking, Artisan Gelato, Sommelier, Curing, Gastronomic Travel throughout Italy and much more!
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Artisan Italian Cheesemaking
Technique & Production
One Week Full Immersion for Chefs, Turophiles, Cheesemongers, Entrepreneurs & Gourmets

Classic and Modern Cheeses, Science & Morphology, Machines & Equipment,

Customizing Techniques for Creating Personal Cheeses,

Certificate Program Instructed by the ICI Masters

•September 29 - October 6, 2018
•March 30 - April 6, 2019
•September 28 - October 5, 2019

This course is also included in Master of Italian Cuisine

Scroll down for available dates and program price

About this Program

Still-life with Fruit, Nuts and Cheese
Floris van Dyck (1613)

Artisan Italian Cheese Making is the most comprehensive one week cheesemaking program in Italy and the only that is hands-on. This one week full immersion course begins with the science necessary to produce any type of cheese and quickly moves into the production phase. In addition to making classic regional Italian cheeses, a special section of the course shows participants how to develop personal cheeses to fit any taste and preference. As in all ICI programs, all ingredients are always all natural...

During this intensive full immersion program, participants are taken through each step of cheesemaking beginning with the planning and development of each recipe, the phases necessary for production, storage and aging options and optimal serving and accompaniments for each cheese.

Considerations are made for establishing an artisan cheese shop or a full production facility for eventual multiple points of sale. The hygienic situations for cheesemakers globally are taken into consideration as we outline production parameters with a strict adherence to sanitary conditions that go far beyond standard government and HAACP regulations.

As always, this program is all inclusive from the time of arrival at the airport until departure. Accommodations, ground transfers, all meals and cultural travel are all included.

Program Dates 2018 - 2019

•September 29 - October 6, 2018
•March 30 - April 6, 2019
•September 28 - October 5, 2019

Additional dates, tailored programs and group rates are available for culinary instructors, schools, agents and associations. Click here for details.


Saturday - Arrival
Arrival, check-in and welcome dinner

Sunday - Background & History; Raw Materials; Flavor Perception & Gustatory Analysis
Lecture, demonstration, tasting

  • Breakfast at the hotel
  • The history of cheese:
    • For over three thousand years the ingredients for cheesemaking have remained the same: milk, salt and rennet. By varying these techniques using these basic ingredients, cheese makers continue to produce thousands of cheeses worldwide that taste distinctively different from one another.

      The first cheesemakers, casari in Italian, date back to the Sumerian civilization of three thousand years BC and progressed significantly during the Roman Empire. All of the cheese produced at this time was made solely from natural ingredients. In Italy, this continues even today. Knowing and understanding the history of cheesemaking throughout the centuries enables modern cheesemakers to recognize the cheese of yesterday, and by watching its evolution, to create the cheese of tomorrow...

  • An examination of the principle raw ingredients used for artisan Italian cheesemaking and selecting the best products available according to specific parameters.
    • Milk: Cow, sheep, goat and buffalo
      • Pasteurized vs. Un-Pasteurized: realities and myths
    • Salt and spices
    • Rennet: animal and vegetable; liquid, paste or powder.
    • Flavors
    • Seasonality, microclimate, diet, religious considerations and availability of products.

    Ricotta Romano Salata with volcanic sea salt from Etna, Sicily.
  • Flavor Perception & Gustatory Analysis:
    • Degustation and gustatory analysis are the processes by which culinarians taste and analyze each single ingredient and classifies them according to intensity and region. This enables him or her to create cheeses authentically and, if necessary, to make suitable substitutions based on a clear guideline.
    • Cheeses DOP
      • An extended tasting of over 30 cheeses from every region of Italy.
  • Lunch
  • Afternoon free.
  • Dinner

Monday - Fundamental Rules and Chemistry; The Cheesemaking Process; Machines and Equipment
Lecture, demonstration, tasting

  • Breakfast at the hotel.
  • The making of perfect cheese is the result of an intricate enzymic metamorphosis. Understanding how ingredients and techniques influence these processes, enables cheesemakers the ability to eventually troubleshoot and/or tweak any part of the production process to make truly personalized cheese...
  • The phases of cheesemaking:
    • Acidification
      • Mesophilic or thermophilic cultures
    • Rennet
      • Choosing appropriate type and dosage
    • Cutting Curd
      • Determining the desired texture of each cheese
    • Pressing Curd
      • Shaping and forming
    • Ripening
      • Salting, flavoring and setting aging parameters
    • Rinds
      • Road mapping the aging process through the creation of determined rinds: molding, washed and submersion.

    The white 'noble' mold growing on this saffron sheep's cheese (pecorino allo zafferano) is a result of several methodic steps and assures longevity for aging.

  • Chemistry review of the physics involved in production of component assemblies, the final product and secondary products relating to the functional characteristics of each element. Understanding how each ingredient reacts within these principles enable participants to create master cheese recipes used as a base for all subsequent recipes.
  • Lunch
  • Temperature
    • Perhaps the most significant "ingredient" in cheesemaking, temperature plays a role throughout the cheesemaking process influencing both texture and flavor.
  • Creating a cheesemaking laboratory
    • Layout and required production space depending on estimated yield
    • Aging chambers
  • Pasteurizers
    • Gas, electric, induction and steam
  • Overview of all the tools necessary for advanced cheesemaking.
The equipment needed for professional cheesemaking is surprisingly simple and relatively inexpensive. This custom made multi-former is a simple stainless steel fabrication and can also be made in plastic.
  • Safety and Hygiene
    • Cheese production is comprised of several steps all of which include highly perishable products. Proven work habits are introduced that go far beyond standard international HAACP regulations ensuring not only a sanitary production line but, most importantly, a better product. This standard method can be applied to both single operations as well as multiunit establishments.
    • Overview of dangerous microorganisms and how to prevent their development through proper handling and sanitation throughout the production process.
  • End of lesson.
  • Dinner

Tuesday - Cheese Production: Cow and Buffalo Milk - Soft Cheese
Demonstration, hands-on

  • Breakfast at the hotel
  • Making and storing mesophilic and thermophilic cultures
    • In-house yogurt, buttermilk, vegan and alternatives.
  • Cheese production:
    • Mozzarella
    • Provola
    • Provolone
    • Burrino
    • Burrata
    • Stracciatella
Mozzarella is in the family of cheese known in Italy as 'pasta filata'. It begins with making the curds, letting them mature and finally stretching and folding them until they reach a brilliant satin consistency.
  • Lunch
  • Cheese production continues:
    • Ricotta
    • Cream Cheese
    • Stacchino
    • Camoscio
    • Taleggio
    • Gorgonzola
  • End of lesson
  • Dinner

Wednesday - Cheese Production: Cow and Buffalo Milk - Hard and Custom Cheese
Demonstration, hands-on

  • Breakfast at the hotel
  • Cheese production:
    • Caciotta
    • Grana
    • Prato Magno
    • Caciocavallo
  • Lunch
Once participants have learned the necessary techniques for making perfect cheese, any cheese can be customized for every taste. This spicy peperoncino and oregano is flavored while the curds are still warm, formed for less than an hour and is ready to eat in days or can be aged for years!
  • Cheese production continues:
    • Custom flavored cheeses:
      • Truffles
      • Porcini mushrooms
      • Arugula, sundried tomato and olives
      • Lavender
      • Peperoncino and oregano
  • End of lesson.
  • Dinner at a classic pizzeria

Thursday - Cheese Production: Sheep and Goat Milk; Smoking Cheese
Cultural Travel, hands-on

  • Breakfast at the hotel
  • Cheese production:
    • Pecorino calabrese
    • Pecorino romano
    • Canestrato
    • Ricotta salata
  • Lunch
The first phase of pecorino production, small and large. The cheese is ready for the next phase...
  • Cheese production continues:
    • Fiore sardo
    • Formaggio di fossa
    • Tuscan pecorino
    • Piacentinu ennese
    • Formaggella del luinese
    • Caprino in cenere
'Caprino in Cenere'
Goat cheese aged in ash
  • Smoking
    • The smoking of cheese has several important effects on the final product. The antimicrobial and antioxidant properties of smoke act as enhanced natural preservatives enabling cheesemakers to extend aging choices. Smoke also adds unique colors to cheese. Finally, depending on the smoke source (type of wood, tea, coffee, sugar, etc.) flavor options are unlimited!
  • End of lesson.
  • Dinner

Friday - Open Air Market Visit; Cheese Production: Personal Cheeses; Cheese Buffet
Demonstration, hands-on

  • Breakfast at the hotel
  • Departure for mercatino
    • A typical Italian open air market offers culinarians an insight to the country's most traditional aspects as well as an opportunity to browse cheeses, wines and cured meats that are still produced by artisans. Participants compare and taste the differences between these products to those of the industrial sector.
  • Lunch
'Mercatino', Italy's open air markets are treasures for cheesemakers offering an unlimited venue of flavors, textures and ideas...
  • Production planning
    • With the aid of the ICI Recipes & Techniques' manual issued to every participant, a multi-flavor and texture production system is constructed. Flexible parameters enable cheese makers to design ad hoc or custom production systems based on individual needs including regional availability of raw materials, market demand, staff challenges, cost factors and laboratory and display space.
  • Personalizing Flavor
    • Every country has particular tastes that become even more individualized in different towns and cities within that country. As is the case within cuisine and patisserie, cheese masters must understand how to create a harmony of different flavors while always incorporating the absolute best ingredients available in any given place.

    This segment combines theory with hands-on application while participants work with the master producing new, personal flavors, and mastering the technique of new recipe development.

  • Personal Production
    • Using the techniques learned during the past week, each participants prepares his and her own cheese.
  • Dinner
    • Alongside a master chef, participants prepare a cheese buffet. A wide selection of cheeses are matched with perfect accompaniments including honeys, jams, marmalades, chutneys, marinated vegetables and spicy sauces.
    • Awarding of certificates and farewell.

Saturday - Departure

  • Breakfast at the hotel
  • Private transfer from the hotel to Lamezia Terme airport.
  • Arrivederci!

  • Euro 2395 per person


  • contact us here to register for a masters’ course

    Special group rates available for colleges, associations, corporations and agents. Contact us here to inquire about eligibility.


  • Transfer by private motorcoach from Lamezia Terme International Airport to the hotel.
  • Theoretical and practical lessons & all related costs at the Italian Culinary Institute, Italy. (50+ hrs. Full Immersion over 1 week)
  • ICI Recipe & Techniques Manual
  • Accommodations at a 3 star hotel (**Dbl. Occ.) 7 Nts.
  • Complete board: All meals and wines included every day of the program.
  • ***Special excursions:
    • Transfer and dinner at a classic pizzeria
    • Transfers to and from Mercatino
  • Certificate of Completion
  • Tax and gratuities
  • All meals include wines, bottled water, tax and gratuities.

    *Price does not include airfare or other travel during free time.
    **Price based on double occupancy. Single supplement is Euro 225.00 pp

Italian Culinary Exploration, Professional Culinary and Baking Program, 1 WEEK FULL IMMERSION & ALL INCLUSIVE, Italian Culinary Institutes, The Italian Institute for Advanced Culinary and Pastry Arts, Cooking Schools, Cookery Schools, Professional Italian Cuisine, CAST Alimenti, Calabria, Italy, Brescia, Italy, Venice, Italy, Badolato, Italy, Soverato, Italy, Italian Haute Cuisine, World Class Culinary Competitions, Culinary World Cup, Pastry World Cup, Coupe du Monde, John Nocita, Gualtiero Marchesi, Iginio Massari, Pierre Herme

Maestro di Cucina ItalianaMaster of Italian Cuisine
• 3 months and 300+ hours of Italian Haute Cuisine & Wines. ICI's most comprehensive master's program is the only course in Italy that is all-inclusive of course fees, accommodations, meals, cultural travel and much more in one price. Instructed by i Maestri (the masters), this dynamic program includes certification for cuisine, pâtissier and sommelier. Click above to see this course in detail!
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Click here to check availability, full course descriptions, dates and prices for ICI intensive full immersion one and two week programs

Gelatician Magazine: Knowledgebase of the Art, Science & Business of Gelato... Gelatician Magazine
Knowledgebase of the Art, Science & Business of Gelato
Il Maestro Alessandro UrilliAlessandro Urilli
World Champion Master Chef Pâtissier,
combines advanced baking techniques & chocolate & sugar art with Mediterranean Cuisine during three intensive days exclusively during 2018 programs!

Click here for a virtual tour ...Virtual Tour
Click for a detailed look at at our programs and meet your peers who participate in them. This link includes photos of the courses, market visits, night life and a panorama of the exciting culinary and cultural experience.

Restaurant, Hotel, Industry, Food, Pastry, Bakery, Gelato

Do you require professional training for your staff or menu development for authentic Italian and Mediterranean Cuisine?
Whether you already have a successful restaurant, need to update your repertoire or are considering a rollout, ICI can assist in full immersion staff training or to perfect your menu or concept. Click here for details.

Planning a Special Event, Trade Show or Demos that require Master Chefs from Italy?
Our masters travel to every continent presenting haute Italian dinners for private and public events or expert seminars on Italian and International Cuisine for restaurants, resorts, hotels, cruise ships, gourmet shops and trade fairs. Click here for details.

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Learn authentic Italian cuisine from the source. Work alongside a master following a course. E-mail your resume here

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The Italian Culinary Institute receives scores of inquiries from both Italian chefs and restaurant owners around the world who are seeking either permanent or seasonal positions or consulting services. E mail us here to inquire.


Explore the most ancient wines and cusine in the world. Details coming soon11th Annual Celebration of the Mediterranean Cuisine of Great Greece
Calabria, Italy
AUGUST 21-25, 2017
Italy's 's stylish Naussica Resort on the Ionian Sea is the consummate setting for the annual week-long celebration of 3000 years of southern Italian food and wine. Lectures and demos by ICI Masters and three gala dinners highlight the unique culinary and cultural event.

Details about this event coming soonIce Carving Classic
Chicago, ILL, USA
MAY, 2017
•Watch as the masters turn water into art... Details coming soon!

Click here for a look at  this world class culinary event! 2020 IKA Culinary Olympics
The Italian Culinary Team steals the show at one of the most prestigious culinary competitions in Europe. See how our ICI master won against the elite of chefs and pastry chefs from thirty three countries and became the reigning world champion until we takes the prize again this year!
Click here for a detailed look.
Italian Culinary Exploration, Professional Culinary and Baking Program, 1 WEEK FULL IMMERSION & ALL INCLUSIVE, Italian Culinary Institutes, The Italian Institute for Advanced Culinary and Pastry Arts, Cooking Schools, Cookery Schools, Professional Italian Cuisine, CAST Alimenti, Calabria, Italy, Brescia, Italy, Venice, Italy, Badolato, Italy, Soverato, Italy, Italian Haute Cuisine, World Class Culinary Competitions, Culinary World Cup, Pastry World Cup, Coupe du Monde, John Nocita, Gualtiero Marchesi, Iginio Massari, Pierre Herme


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