Durante cuarenta horas, la formación estuvo orientada por el experto en quesos, Ingeniero Henry González, Gerente de la empresa NOUSAROMAS representante de la multinacional CHR_HANSEN, quien desarrolló nutridas conferencias y prácticas que dejaron en claro la técnica para la elaboración of export of cheeses such as mozzarella, pear, cream, Camembert, Gouda people $ cheddar, Edam, and Manchego.
This activity, led by the Center for Agricultural Sector CASA Service aimed to present the prosecution of nine types of fresh and ripened cheeses, thus consolidating the first steps in the dairy industry innovators in the region.
According to Assistant Director Sergio Ramírez Figueroa "the importance training lies in the development of cheese gives bargaining power to the small marketer of milk, since last until six months or more, while fluid milk is a perishable product with a short life cycle. "
The engineer Agroindustrial Albarracín Maira Alejandra Galeano organized and coordinated the activity with balance was positive, as participants expressed their appreciation to the Seine by the tools provided and their interest in quality target and penetrate the Norte de Santander market, thereby promoting socio-economic development in the region.
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