One of the cheese types which is produced and has an important place and consumption rate in our country is local Konya green cheese. Although it is known as moldy cheese in the region, it is recognized as “Konya green cheese” as brand patent. Cheese types which are produced from sheep and/or cow milk and maturated in uncontrolled conditions are consumed commonly in Anatolia. Since such cheese types are left for molding in uncontrolled conditions, it revels the risk of development of harmful molds in the environment. Some researches conducted on flora of moldy cheese indicates the health threatening status of this condition. Many studies carried out shows that many mold species producing mycotoxins mainly Penicillium and Aspergillus in moldy cheese samples produced uncontrolled and natural conditions. Furthermore, toxic and carcinogenic aflatoxin was detected in scientific studies. Microorganisms existing in the cheese may cause modifications in the cheese structure and food poisoning and/or cancer development in the long term. As a result of studies conducted performed over microbiological quality of the cheese, it was detected that hygienic conditions are effective on microbiological quality of the cheese during all stages from production to the consumption. However, there are studies suggesting that Penicillium roqueforti is dominant than other microorganisms. Penicillium roqueforti culture which provides the taste desired by the consumers does not produce mycotoxin and our aim is to produce the green cheese (moldy cheese) with modern production processes by leaving the traditional approach. It is observed that toxin levels of the green (moldy) cheeses produced in Konya is not known and employees working in the sector are not trained. Almost all green (moldy) cheese types produced is produced by molding in natural conditions without using Penicillium roqueforti. As a result of such production process, toxin production by the green (moldy) cheese and cancer development in the further years are possible. By moving from the abovementioned issues, traditional production methods, processes and cultures uses in EU countries should be learned. It was aimed to teach molding environment of the cheese by Penicillium roqueforti, infrastructure for hygiene and using mold culture without toxic substance production in France and to create awareness. Within such scope, sufficient information was provided to the participants about awareness of hygiene in EU norms in our study. Consequently; after the training in France, informing, seminary and publishing with documents will be provided to the employees in the food sector in national level. 22 people will participate in this training program.