Switzerland continues to support access for small and medium-sized enterprises in Ukraine’s dairy sector to knowledge and best practices.
With the support of the Swiss-Ukrainian Programme “Higher Value Added Trade from the Organic and Dairy Sector in Ukraine” (QFTP), the ProCheese Academy by Ardis Group is launching its first professional training course on blue cheese production together with international expert Paul Thomas.
The two-day intensive course will take place on May 5–6 in the Kyiv region at the Cheese Way cheese dairy.
The program is designed for Ukrainian cheese producers, farms planning to start processing, as well as entrepreneurs seeking to expand their product range and master the production of blue cheeses – one of the most technologically complex categories in cheesemaking.
As part of the training, participants will cover key aspects of blue cheese production, including:
– production technologies for Stilton and Fourme d’Ambert;
– working with blue mold cultures;
– quality control and common product defects.
The training will be held in a two-day, in-person practical format for a small group (up to 10 participants), allowing each participant to receive individual feedback and gain a deeper understanding of technological processes.
Paul Thomas is an international expert in cheesemaking and hygiene, a technical consultant, a judge at international cheese competitions, and a guest lecturer at the UK’s Academy of Cheese. Ukrainian cheesemakers may already be familiar with him from his online training delivered in 2022 and his role as a judge at the ProCheese Awards in 2025.
“Switzerland systematically supports the development of Ukraine’s dairy sector – from improving the quality of raw milk to enhancing the trade capacities of small and medium-sized enterprises. This course is unique due to the specificity of the technology itself and is also extremely valuable because it focuses on deepening knowledge with practical application. Initiatives like this form the foundation for developing professional expertise and strengthening the competitiveness of Ukrainian producers,” said Iryna Vysotska, Deputy Local Manager of QFTP, Dairy Sector Component Coordinator of the Swiss-Ukrainian QFTP Programme.
The number of places is limited, and applications are open until April 20. For cheesemakers who are not selected for the training, an online recording will be available.
“The category of blue cheeses in Ukraine is still underdeveloped. At the same time, our observations and market analysis show that many producers are already attempting to create blue cheeses, but often lack systematic knowledge and a clear understanding of the technology. Recognizing the potential of Ukrainian cheesemaking, we are gradually building a solid foundation for the industry’s development so that Ukraine becomes a more sustainable cheese-producing country and, over time, a confident and innovative player in the global market,” comments Oksana Chernova, cheese expert and founder of the ProCheese Academy.
Participation details and registration (in Ukrainian only): https://procheese.ua/events/kurs-mystecztvo-stvorennya-blakytnogo-syru-z-polom-tomasom/
The project is being implemented by the ProCheese Academy in partnership with the Guild of Artisan Cheesemakers of Ukraine, with the aim of developing cheese culture in Ukraine and raising the professional standards of artisan producers. The initiative is being implemented with the support of the Swiss-Ukrainian Programme “Higher Value Added Trade from the Organic and Dairy Sector in Ukraine” (QFTP), implemented by the Research Institute of Organic Agriculture (FiBL, Switzerland) in partnership with SAFOSO AG (Switzerland).