As part of Co-Cooking, our training support project, 19 catering students from the IES in Vilamarín have learnt to make hand-made cheeses at the facilities of the dairy product producers, Cortes de Muar, in Silleda.

This morning, a total of 19 students from the Cooking and Gastronomy course from the IES Vilamarín (Ourense) discovered first-hand how a traditional cheese-maker works, and they learnt about cheese making in a practical way. Our training programme, Co-Cooking, gave them the opportunity to visit Cortes de Muar in Silleda where Germán García, part of the second generation of cheese-makers, led a hands-on workshop.

The world of cheese is an large one, so the workshop began with an explanation of the different types of cheeses according to the origin of the milk, how it is treated, the making process, and the level of maturity. After this, the practical part of the workshop started during which the students made cheese with their own hands, a great experience for future caterers and chefs.

The Co-cooking programme is a collaborative training initiative aimed at students and professionals from the catering sector. Via different initiatives, it contributes to training highly qualified professionals, enabling the exchange of knowledge among producers, chefs, and students.

Every year, the Co-cooking programme offers training initiatives of great interest to catering colleges and professionals with the aim of promoting learning and boosting relationships between all the parts. In the following weeks, there will be practical workshops on diverse themes such as bread making, meat cutting, and dealing with fish and seafood among others, which will be attended by catering students from Galicia.