Intensive Cheesemaking Course 1
We start with basic cheesemaking principles and move to more advanced cheesemaking techniques over the two days. Whether you are just starting cheesemaking or have previous cheesemaking experience you can still benefit from the theory and techniques that you will learn. The techniques that you discover will be able to be easily applied to other cheeses, not just the ones we make at the course. These techniques are also easily adapted to goat and other animals’ milk.
The cheeses that you will make and go home with are:
Farmhouse Cheddar: aged for 6 to 9 months, this cheese provides techniques for making aged and harder and pressed styles of cheese.
Fresh mozzarella: this is the traditional style of soft mozzarella with a lovely delicate clean flavour. This style allows you to make cheese from the stretched curd family such as Burrata and Provolone;
Creamy Brie: this allows you to make any of the cheese from the white moulded family such as Camembert, Triple Cream, Truffle Brie, Ashed Brie. All these styles are discussed;
Quark: this is an easy cheese to make and there are also many alternatives that you can easily make such as goat curd, cream cheese, dips, cream cheese baked cheesecakes, and marinated labneh;
Traditional Greek Feta: Feta can be a strong flavoured, dry and crumbly cheese that is a great addition to fresh salads, or you can very simply change the recipe to make it a soft creamy easy eating cheese;
Cultured Buttermilk Ricotta: This is the simplest cheese that you will make and is very soft and milky when made correctly. Varieties also discussed include making Paneer, Ricotta Salata, Baked Ricotta; This will be a demonstration.
Marinated Persian Feta: Another easy cheese to make. At the course you will make two, one that is extra soft and creamy for you to take home to marinate with your favourite blend of oil and herbs;
Chabichou: this is a French fresh lactic acid style of soft cheese that can be made from cow or goat milk and formed into a log, crottin, pyramid, or any shape you desire. It will be ready to eat that afternoon. Just pick up some fresh bread on the way home. It can also be used in other ways, including ashing, adding herbs, making a French style lactic cheese with that typical Geotrichum wrinkled rind appearance.