You can contact LEARNZ, part of CORE Education, at:
PO Box 13 678,
Yoghurt and cheese processing from milk to final product ensuring quality and food safety regulations.
Studied cheese making in specialized school in France for 5 years and in apprenticeship then worked in different places at home and overseas.
Cutting the curd and molding.
Developing solutions to improve equipment allowing better efficiency.
Very nice to hear feedback from people in New Zealand saying that the cheese tastes as good (if not better) than products they tried when travelling in my home country (France).
Conducting experiments and aiming for a certain type of cheese but the result turns out to be completely different from what's expected, and still becomes very good and a "new product".
Certificates in food science specializing in dairy products.
Squash, basketball, fishing, brewing(beer) and travelling.
Francis Bigot is a cheese maker at Thorvald Farm. Image: F. Bigot.