{"id":9919,"date":"2026-03-13T13:51:30","date_gmt":"2026-03-13T12:51:30","guid":{"rendered":"https:\/\/fromago.info\/tierra-de-sabor-joins-the-success-of-the-masterclass-on-cheese-defects-registration-is-about-to-close\/"},"modified":"2026-07-01T12:52:38","modified_gmt":"2026-07-01T10:52:38","slug":"tierra-de-sabor-joins-the-success-of-the-masterclass-on-cheese-defects-registration-is-about-to-close","status":"publish","type":"post","link":"https:\/\/fromago.info\/en\/tierra-de-sabor-joins-the-success-of-the-masterclass-on-cheese-defects-registration-is-about-to-close\/","title":{"rendered":"Tierra de Sabor Joins the Success of the Masterclass on Cheese Defects: Registration Is About to Close"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">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.<\/p>\n\n<p class=\"wp-block-paragraph\" id=\"p-rc_991ccedb4a6ea63d-19\">The interest in high-level technical training in the cheese industry is clearly evident. The <strong>International School of Dairy Industries (EILZA)<\/strong> and <strong>Fromago Cheese Experience<\/strong> are excited to announce that they are very close to filling all available spots for the course <em> \u201cCheese Defects: Diagnostics and Technical Solutions.\u201d<\/em> <\/p>\n\n<p class=\"wp-block-paragraph\" id=\"p-rc_991ccedb4a6ea63d-20\">This event\u2019s success is now receiving a definitive boost with the addition of <strong>Tierra de Sabor<\/strong> as an official partner of the event<sup><\/sup>. The Castilla y Le\u00f3n seal of quality joins an initiative that seeks production excellence and technological rigor in every piece of cheese<sup><\/sup>. <\/p>\n\n<div style=\"height:58px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<div class=\"wp-block-buttons has-white-background-color has-background is-content-justification-center is-layout-flex wp-container-core-buttons-is-layout-fe48e5de wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link has-vivid-red-background-color has-background wp-element-button\" href=\"http:\/\/www.eilza.es\/curso\/clase-magistral-defectos-en-los-quesos\">Sign up at www.eilza.es<\/a><\/div>\n<\/div>\n\n<div style=\"height:58px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<h3 class=\"wp-block-heading\"><strong>A program designed for technical excellence<\/strong><\/h3>\n\n<p class=\"wp-block-paragraph\" id=\"p-rc_991ccedb4a6ea63d-21\">The event, which will take place over eight hours at the <strong>Teatro del Seminario in Zamora<\/strong>, offers a comprehensive overview of the chemical and biochemical challenges of cheese production<sup><\/sup><sup><\/sup>:<\/p>\n\n<ul class=\"wp-block-list\">\n<li><strong>Keynote Speakers:<\/strong> We will hear from <strong>Mucio Furtado<\/strong>, an international authority who has published 13 technical books, and <strong>Pablo Rivero<\/strong> of Queser\u00edas Entrepinares, who will share his strategic expertise.<\/li>\n\n\n\n<li><strong>Key Topics:<\/strong> The course will cover everything from the fundamentals of &#8220;eye&#8221; formation and gas-related changes to complex phenomena such as the Maillard reaction (<em>browning<\/em>) and the optimization of soft cheeses like Brie or Camembert.<\/li>\n\n\n\n<li><strong>Industry Networking:<\/strong> The event includes a catering session designed to encourage the exchange of experiences among the more than 150 professionals who have already registered.<\/li>\n\n\n\n<li><\/li>\n<\/ul>\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-8f761849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"1280\" src=\"https:\/\/fromago.info\/aef\/wp-content\/uploads\/\/Mucio-Furtado-y-Pablo-Rivero-1024x1280.jpg\" alt=\"\" class=\"wp-image-8948\" srcset=\"https:\/\/fromago.info\/aef\/wp-content\/uploads\/Mucio-Furtado-y-Pablo-Rivero-1024x1280.jpg 1024w, https:\/\/fromago.info\/aef\/wp-content\/uploads\/Mucio-Furtado-y-Pablo-Rivero-512x640.jpg 512w, https:\/\/fromago.info\/aef\/wp-content\/uploads\/Mucio-Furtado-y-Pablo-Rivero-256x320.jpg 256w, https:\/\/fromago.info\/aef\/wp-content\/uploads\/Mucio-Furtado-y-Pablo-Rivero.jpg 1200w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"1280\" src=\"https:\/\/fromago.info\/aef\/wp-content\/uploads\/\/Mucio-Furtado-y-Pablo-Rivero-programa-eilza-1024x1280.jpg\" alt=\"\" class=\"wp-image-8951\" srcset=\"https:\/\/fromago.info\/aef\/wp-content\/uploads\/Mucio-Furtado-y-Pablo-Rivero-programa-eilza-1024x1280.jpg 1024w, https:\/\/fromago.info\/aef\/wp-content\/uploads\/Mucio-Furtado-y-Pablo-Rivero-programa-eilza-512x640.jpg 512w, https:\/\/fromago.info\/aef\/wp-content\/uploads\/Mucio-Furtado-y-Pablo-Rivero-programa-eilza-256x320.jpg 256w, https:\/\/fromago.info\/aef\/wp-content\/uploads\/Mucio-Furtado-y-Pablo-Rivero-programa-eilza.jpg 1200w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>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 [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":8949,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"footnotes":""},"categories":[185],"tags":[],"class_list":["post-9919","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-en-2"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Tierra de Sabor Joins the Success of the Masterclass on Cheese Defects: Registration Is About to Close - FROMAGO Cheese Experience \u00b7 Zamora<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fromago.info\/en\/tierra-de-sabor-joins-the-success-of-the-masterclass-on-cheese-defects-registration-is-about-to-close\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tierra de Sabor Joins the Success of the Masterclass on Cheese Defects: Registration Is About to Close - FROMAGO Cheese Experience \u00b7 Zamora\" \/>\n<meta property=\"og:description\" content=\"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. 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