Welcome to the Cheese Academy, which has Stellenbosch as its base for 8 months of the year, but also does present traveling cheese courses elsewhere for 3 months of the year.

The lecturing room is well designed and is quite adequate to accommodate up to 12 students simultaneously.

The course which the academy offers is spread over a period of 2 days in which the manufacturing of yoghurt, Amasi, soft cheese and three other types of cheese are concentrated on. Although the practical side takes up a large portion of the course, there are adequate notes and lectures to strengthen the theory of milk product manufacturing.

All lectures and demonstrations are presented by approved consultants.  The course material and recipes have been developed by Leon the Milkman from www.LeontheMilkman.com.