CategoriesСheese Events

Taste fair took place in Lviv for the first time

On May 7, the Lviv Taste Fair was held in the Lviv Palace of Arts courtyard. Ukrainian producers of cheese,…

CategoriesСheese Events

Cibus 2023: global market trends

Cibus 2023 is an international food exhibition held annually in Parma for the food industry key players: category managers, international…

CategoriesСheese Events

Ukrainian cheesemakers will participate in Lviv fair

On May 7 at the fair of Ukrainian producers in Lviv, residents and guests of the city, representatives of the…

CategoriesСheese Events

Cheese Sommelier module is open for registration

ProCheese is relaunching a training program for future cheese sommeliers and those already working in the field. Offline training will…

CategoriesСheese Events

Interview: the journey of the creator of the winning cheese at the World Cheese Awards

The judge of the WCA competition and ProCheese cheese expert, Oksana Chernova, met with Natalia Palchak, the creator of Syrna…

CategoriesСheese Events

Romantic cheese dinner on the air

On Valentine’s Day, the expert of our ProCheese community, Oksana Chernova, visited the “Breakfast with 1+1” broadcast and shared ideas…

CategoriesСheese Events

Free training for cheese professionals

How to work with cheeses correctly, sell more, and optimize the cheese space to increase profits — these questions concern…

CategoriesСheese Events

WCA finalist cheeses on the cheese plate on the air

On Cheese Lovers’ Day, ProCheese community expert Oksana Chernova and ProCheese Academy junior trainer Oleksandra Sydorenko visited the “Breakfast with…

CategoriesСheese Events

Ukrainian cheese was presented in London

A private tasting of the winners of the world’s largest cheese competition, World Cheese Awards 2022, was held in London…

CategoriesСheese Events

International cheese expert taught a course for Ukrainian cheesemakers

In November, ProCheese Academy and Paul Thomas, technical director of the British Academy of Cheese, completed Theory of Professional Cheesemaking”…