Name: Fresh Cheese Making
Start: 2027-02-16 09:30:00

Fresh Cheese Making

Paid

NEW CLASS!!! Have you ever wondered how to make cheese yourself? Its surprisingly straightforward, needing only a few simple ingredients and equipment you’ll probably find in your kitchen at home. This class is a great introduction to fresh cheese-making – ideal for beginners and those who want to understand a little more of the theory behind transforming milk into cheese. Starting with full fat, unhomogenised milk you will use both acid and rennet to set, cut, drain and press the curds, use cheese baskets, add salt, herbs and spices and use heated whey to make halloumi. We will touch on the use of cultures, pressing and aging cheese so you’ll be well prepared for the following class “Soft and Hard Cheese”.

Dates	Tuesday 16th February 2027
Times	9.30 – 4.30pm
Costs	£160 per person
Class Length	6 hour class starting at 9.30am
Class Size	Maximum 6
Suitable for	Beginners / Home cooks

What’s included:

All ingredients, aprons and equipment
Second Breakfast (bread made with whey)
Lunch with a glass of wine
Refreshments throughout the day

What to expect:

A relaxed, enjoyable and informative day learning about the science and magic that turns milk into cheese. The use of acid and rennet to set the curds, testing, cutting, draining and pressing curds, using moulds, salting and adding flavours, plus a bread recipe for using the left over whey.

You will make:

Indian paneer
Greek style halloumi
Queso blanco

Queso fresco

Demonstration : mozzarella

Timetable:

9.30am – Coffee and a chat about your cheese-making experience & what you want out of the day

11.30am – Second Breakfast

2.30pm – Lunch with a glass of wine

4.00pm – Aim to finish, but this can be variable

Skills taught:

Acid set and rennet set fresh cheese
How and when to cut the curds “clean break”

Separating whey from curd

The effects of time and temperature
Adding salt, herbs and spices
Pressing cheese and using cheese baskets

Allergen information:

The classes include a wide range of ingredients including wheat, rye, dairy, eggs, nuts, sesame, sulphites and soya so whilst we make every effort to avoid cross-contamination, this cannot be guaranteed.

Dietary restrictions:

Please inform us if you are vegetarian or have any food allergies / significant intolerances

Ticket Information

Fresh Cheese Making Tues 16th Feb 2027

£160.00

Sold Out

Note: If the classes are showing as sold out or if you need two spaces but there is only one space left, please contact Rachael to be added to the waiting list or to see if we can squeeze you in.

Fresh Cheese Making