Farmhouse Cheese Production Course
About the course
This three-day course is designed for those interested in small-scale cheesemaking, including aspiring cheesemakers, those already working in the farmhouse cheese sector, and those exploring opportunities in the cheese industry.
The programme combines the science of cheesemaking with practical, hands-on experience, delivered at Teagasc Moorepark and Moorepark Technology Limited.
Who should attend
- Those looking to become a small-scale cheesemaker
- Those already in the farmhouse cheese industry
- Those interested in working in the cheese industry
- Those willing to engage in an intensive 3 day learning experience aimed for small businesses
Course content
- Requirements needed to become a cheesemaker (facilities, regulations, hygiene, storage, packaging etc)
- The science of milk and the principles of cheesemaking
- (milk properties, milk quality, starter addition, renneting, curd cutting and handling, varieties)
- Cheese varieties and science of cheese flavour
- Small (kitchen) and commercial (pilot plant) scale cheesemaking
Benefits of attending
- Participants gain knowledge from a variety of different staff predominantly based at Teagasc Moorepark as well as some guest speakers from other agencies
- Practical hands-on cheese making sessions unique to the state of the cheesemaking pilot facilities at Moorepark technology Limited
- Tastings and troubleshooting sessions
- Hard copy of all material to take home
- Small intimate group where interactive discussions welcomed throughout
- Discounted rates available
Location & Dates
Teagasc Moorepark Food Research Centre, P61C996
20–22 October (9.00 am – 5.15 pm)
Lunch and refreshments included
Course Fee: €660
To confirm suitability/eligibility follow the link below:
Pastry Techniques Program
Overview
Advance your pastry skills with hands-on guidance from two leading pastry chefs and food business owners in the West of Ireland – Asia Mahealani McDonagh (Irish Pastry Champion,
Owner of Mahealani Pastries) and Cian Mooney (Owner & Head Baker of Magpie Bakery). Over four weeks, learn modern techniques—from candy making & chocolate work to lamination of
viennoiserie, glazing, and croquembouches—plus practical tips to bring these skills into your own kitchen.
Target Audience
Bakers and Savory Chefs without pastry experience
Working pastry chefs looking to expand their repertoire or revisit techniques
Culinary students or career changers seeking a pastry foundation
Trainers
Asia Mahealani McDonagh, Ireland’s first Pâtisserie Champion and founder of Mahealani Pastries in Galway, brings world-class pastry expertise straight from Paris and Michelin-starred
kitchens. Now an ambassador for L’École FERRANDI Paris, Odaios Foods & Valrhona, she is passionate about education and collaboration. She is on a mission to make top-tier pastry skills
accessible to chefs and enthusiasts across the West of Ireland.
Cian Mooney, owner and head baker at Magpie in Galway, brings over 20 years of culinary experience from Michelin-starred kitchens to his organic bakery. Committed to quality,
innovation, and supporting local producers, he crafts sourdough & viennoiserie, and serves locally roasted coffee that’s delicious while staying true to ethical, sustainable principles.
Bia Innovator Campus, Athenry, Co. Galway
Q3 2026 TBC
Fee: €590.00
To confirm suitability/eligibility follow the link below:
