Photo taken at the last boot camp workshop in September
Les Ateliers Fromagers
It’s been almost 5 years since Sylvain Puccini and Philippe Kotula began offering cheese making workshops in Montreal and Quebec City. They rent commercial kitchens for their classes and it has been a very successful endeavor for them. They are both from the South of France.
Sylvain and Philippe before class
Philippe, who teaches the workshops, is also a consultant for cheese businesses, having made cheese professionally for over 30 years.
Philippe
Sylvain is a cheese lover with over 18 years of experience in web development & marketing. Over the last 5 years, he has been developing expertise in the techniques of home cheese making.
Sylvain
There are 150 miles between Montreal and Quebec City and most of the classes are held in Montreal at the Centrale Culinaire.
Kitchen at the Centrale Cuisinaire
There are many pictures of the cheeses they make at (and for) their workshops at their Instagram page. These are just a few:
Triple Creme
Ricotta salata after 6 months of ripening
Small marbled cheddar
Burrata made to use for a demo in the Burrata workshop
Tomme cheese (or tommette), washed with beer during ripening
Creamy blue cheese
Goat cheese
Reblochon style almost done ripening
An assortment of fresh goat cheeses
Classes Include:
- Group learning
- Course done in French
- Materials and raw materials provided
- Return home with your creations
- Receive a digital booklet of detailed instructions
- Post-workshop follow-up and support in case of questions
- Discover how to accompany your cheeses
- Material and ingredients at preferential rates available at the end of the workshop
Upcoming Schedule
In Quebec City
November 30 – Triple Crème Brie & Cream Cheese, 9am-12:30pm
In Montreal
October 18 – Gouda & Cream Cheese, 6:30-9:30pm
October 23 – Mozzarella/Burrata, 6-8pm
October 30 – Tomme & Aged Goat Cheese, 6-9:30pm
November 8 – Reblochon, 6-9:30pm
November 15 – Mozzarella/Burrata, 6-8pm
November 20 – Goat Cheese & Feta, 6-9:30pm
December 4 – Camembert & Cultured Butter, 6-9:30pm
December 14 – Triple Crème Brie & Cream Cheese, 9am-12:30pm
December 18 – Cheddar Cheese Curds, 9am-12:30pm
February 1 – February 2, 2020 – Cheese Bootcamp
Contact Info
Website – https://www.ateliersfromagers.com/
Email: allo@ateliersfromagers.com
(438) 388-2208
Facebook – https://www.facebook.com/AtelierFromage/
Instagram – https://www.instagram.com/ateliersfromagers/
