Tierra de Sabor Joins the Success of the Masterclass on Cheese Defects: Registration Is About to Close

The technical conference, led by international expert Mucio Furtado and Pablo Rivero (Entrepinares), is set to be a must-attend event for the dairy sector on April 21 in Zamora.

The interest in high-level technical training in the cheese industry is clearly evident. The International School of Dairy Industries (EILZA) and Fromago Cheese Experience are excited to announce that they are very close to filling all available spots for the course “Cheese Defects: Diagnostics and Technical Solutions.”

This event’s success is now receiving a definitive boost with the addition of Tierra de Sabor as an official partner of the event. The Castilla y León seal of quality joins an initiative that seeks production excellence and technological rigor in every piece of cheese.

A program designed for technical excellence

The event, which will take place over eight hours at the Teatro del Seminario in Zamora, offers a comprehensive overview of the chemical and biochemical challenges of cheese production:

• Keynote Speakers: We will hear from Mucio Furtado, an international authority who has published 13 technical books, and Pablo Rivero of Queserías Entrepinares, who will share his strategic expertise.
• Key Topics: The course will cover everything from the fundamentals of “eye” formation and gas-related changes to complex phenomena such as the Maillard reaction (browning) and the optimization of soft cheeses like Brie or Camembert.
• Industry Networking: The event includes a catering session designed to encourage the exchange of experiences among the more than 150 professionals who have already registered.