This hands-on introduction to cheese making course provides you with basic knowledge and techniques to assist you with your journey towards making delicious cheeses. The course is conducted within a commercial kitchen and you will be making the cheeses not just watching. The techniques learnt can easily be applied outside of course so that you can make your own cheeses at home. You will be able to take home, all the cheeses you made within the workshop to share with family and friends.
Class sized limited to 8
Cheeses made on this course;
Ricotta – this Simple cheese is a perfect starter cheese. Can be adapted to make paneer, ricotta salata and other similar cheeses.
Fresh Cheese – this fresh mould cheese that can been eaten on the day or over the next two weeks.
Feta – Greek brined white cheese. Used as a table cheese, or in salads, cooking (like omelettes, potato bake) & pastries. Can be eaten after one week.
Halloumi – This Cypriot-origin cheese is loved for its robust texture and deeply savoury flavour - plus its capacity to be grilled, barbecued or fried without losing its shape.
All recipes use cow milk but can be adapted for goat’s milk.
Lunch, morning and afternoon tea will be provided. (please ensure to advise me of any allergies whilst booking by email [email protected]). Bring an apron, head scarf/covering and a Tupperware (like) container to take your cheeses home with you. A recipe booklet will be provided on the day.