British cheesemakers are learning the secrets of French fromage at a new cheese school and dairy run by one of France’s leading cheese equipment companies.
France Process, founded by Julia Chistova, has long sold equipment in France and has recently opened a school and Research & Development dairy at a converted château in Burgundy.
The company has also expanded its operation in the UK, recently appointing former Hampshire Cheeses owner Stacey Hedges as UK business development director to build equipment sales across the Channel and encourage British cheesemakers to learn at the school and dairy in France.
France Process’ two-week residential courses cover various cheese styles and are led by Nadège Bel, who was previously head of cheese technology at Actalia – one of France’s largest food technology institutes. Students learn about cheese science, which is implemented in hands-on sessions in the commercial dairy, run by Patrick Heathcoat-Amory, formerly head cheesemaker at Nettlebed Creamery in Oxfordshire.
Carron Lodge, Nettlebed, Fen Farm and White Lake have already sent staff on courses, while several British cheesemakers, including Fen Farm and Shepherd’s Purse, have signed up for this year.
“There’s a lack of technical knowledge in the UK, especially now that [respected cheese tutors] Val Bines and Chris Ashby are no longer with us,” said Hedges. “But there’s a huge amount of expertise in France, where there are universities devoted to cheese courses and training. The equipment and courses that France Process offers help cheesemakers better understand Continental-style cheeses, how to scale up without losing quality, and how to improve consistency.”
This article first appeared in the January-February 2026 issue of Fine Food Digest.
