Cheesemaking is an ancient craft, but it is also an integral part of our modern diet.  Our kids take it in their lunchboxes and we finish our dinner parties with the perfect Brie.  Artisan cheesemakers are springing up everywhere and now you can join their ranks.  You will be surprised at what perfect cheese you produce under Graham's supervision.

There are 4 different types of courses:
 

Intensive Cheesemaking

Intensive Cheese and Yoghurt Making

Cheesemaking 'A'

Cheesemaking 'B'
 

Intensive Cheesemaking Course
If you are serious about making cheese, this is the best course to attend.  It is the most detailed and intensive, and has been designed for both the novice and the experienced.  Over two days, students will make 9 cheeses and complete 14 hours of almost non-stop cheesemaking. 

The second day is the most important day of this Course.  You use the knowledge and skills from Day 1, and start making several new cheeses almost entirely on your own.  You will be introduced to techniques that build and refine what you have already practiced. By the end of the second day you will have the skills to make these cheeses by yourself.

The cheeses that you will produce are:

Cheddar style
Italian style fresh mozzarella
Creamy Brie
Tangy quark (a versatile, low fat cream cheese for either savoury or sweet use)
Robust Greek style feta
Whole milk ricotta
Traditional whey ricotta
Persian feta for marinating in your favourite oil and herbs
Persian feta to eat fresh

In addition you will be taught brine preparation, cheese waxing, setting up an efficient home operation, sanitising and milk pasteurisation.

You will also learn how to choose the best equipment, and where to purchase your supplies for home.
We look forward to making cheese with you
For dates and locations please Click Here

Intensive Cheese and Yoghurt Making Course
The aim of the Cheese and Yoghurt Making Course is to provide you with the expertise to make 4 cheeses, plus some simple and tasty products such as mascarpone, crème fraiche, cultured butter and yoghurts.

As with the Intensive Cheesemaking Course, you build on your knowledge and experience from the day before, and start making several new cheeses.  By this time you will require minimal instruction to follow each of the cheesemaking steps.

By the end of the second day you will have the skills to make these cheeses by yourself.

Blue Vein
Romano
Halloumi
Creamy Havarti
Natural Set Greek yoghurt
Stirred Greek yoghurt
Traditional Mascarpone
Crème fraiche
Cultured butter
Cultured buttermilk (the by-product of cultured butter)

In addition you will be taught brine preparation, cheese waxing, setting up an efficient home operation, sanitising and milk pasteurisation.

You will also learn how to choose the best equipment, and where to purchase your supplies for home. 

We look forward to making cheese with you!
For dates and locations please Click Here

Cheesemaking 'A' and Cheesemaking 'B' Courses
These two courses are complementary, but independent of each other.  Normally held back to back on weekends, Cheesemaking A and B offer total flexibility for those who are time-poor and need to manage various commitments. You can attend either day, or both days, which are conducted at the same location.

 Participants will learn to make different cheeses and be provided with detailed notes and instruction. This is a more economical option with great appeal to those who cannot afford to take a whole weekend off.
Whether you complete only Cheesemaking A, or only Cheesemaking B, you will still learn enough to make cheese at home after the day’s course.

Cheese made at Cheesemaking 'A'

Cheddar style
Creamy Havarti
Milk Ricotta
Crème Fraiche
Cultured butter and buttermilk

Cheese made at Cheesemaking 'B'

Halloumi
Whey Ricotta
Greek feta
Mascarpone
Persian Feta for marinating in your favourite oil and herbs
Persian Feta to be eaten fresh

For dates and locations please Click Here