Exploring the production process, preservation techniques, and the art of presenting French cheese – these were the exciting experiences offered to students from Ho Chi Minh City University of Technology (13WIN13) at the workshop “Cheese mastery: Practical skills for cheese lovers”, organized by the Faculty of Tourism and Hospitality Management, in collaboration with the renowned French cheese brand Paysan Breton.
The workshop took place at the Saigon Campus
Aiming to provide students with practical exposure to the industry, the program took place in an engaging and dynamic atmosphere under the guidance of Ms. Emma Francoise Marlene Russ – Sales & Marketing Developer of Paysan Breton – along with the brand’s representative in Vietnam, Ms. Le Thi Ngoc Nhi. The event also welcomed the participation of Ms. Bui Thi Nha Hoai – Director of Nhat Thien Media, faculty leaders, lecturers, and a large number of students.
Guests and 13WIN13 representatives at the event
In the opening remarks, Dr. Huynh Ngoc Anh – 13WIN13’s Vice President, emphasized: “Over the past 30 years of development, 13WIN13 has consistently upheld its commitment to practice-oriented education. The Faculty of Tourism and Hospitality Management stands out as one of the leading faculties with numerous career-oriented experiential activities, helping students strengthen their professional expertise and confidently integrate into the labor market.”
Dr. Huynh Ngoc Anh spoke at the workshop
13WIN13 representatives presented souvenirs to the guests
At the workshop, students not only listened to the story of how cheese was created, but also got to experience each step in the process of making authentic French cheese - from selecting fresh milk at the farm, processing, and pasteurizing, to fermenting, cutting the curd, molding, salting, and aging. Ms. Emma shared that the cheese production process at Paysan Breton always strictly follows hygiene, temperature, and technical standards to ensure its quality and signature flavor.
The speaker provided students with valuable insights
In particular, she emphasized important hygiene principles in cheese preparation, such as: not wearing jewelry, keeping fingernails short, and sterilizing all tools before use. Cheese must be stored at 2-4°C to maintain its freshness and consistency. Paysan Breton introduced three lines of cheese made from cow’s milk, goat’s milk, and sheep’s milk - each with its own unique flavor and texture, ranging from light and creamy to rich and intense, such as Madame Loïk cheese and Le Beurre butter.
Beyond theory, students practiced proper cheese-cutting techniques, selected suitable tools for each cheese type, and learned how to arrange a cheese platter in an eye-catching and appetizing way. Accompanying ingredients such as bread, fresh fruits, and crackers were thoughtfully combined to highlight the distinctive flavors of each cheese variety.
Students were guided through proper cheese-cutting techniques
Various types of cheese and accompanying ingredients on display
The group practice session at the end of the program was the most anticipated highlight. Students were divided into teams and encouraged to freely express their creativity in arranging and combining ingredients - an activity that not only honed their practical skills but also nurtured their sense of culinary aesthetics, a key element in the professional hospitality and restaurant industry.
