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Introduction to Cheesemaking: 2 Day Course

Type:Food & Drink

The School of Artisan Food, Welbeck, Worksop, S80 3LR

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Introduction to Cheesemaking: 2 Day Course


28 July, 9 September & 12 September 2019 | 9.30am- 5pm
The School of Artisan Food
Tickets: £375 per person

Join award-winning cheesemaker and dairy consultant Paul Thomas for a two-day practical course covering the essentials of artisan cheesemaking.

Paul will share his expertise as together you explore different cheese types and learn how they are produced. This intermediate course, designed for those with some experience of making their own cheese, incorporates theoretical and discussion sessions with lots of hands-on cheesemaking. You will:

Explore the importance of milk composition

Learn the differences between raw and pasteurised milk

Discuss the role of rennets and starters in the process of transforming liquid milk into solid curd

Learn about the maturation process, the many variables involved, and the effect it can have on the texture and taste of a final cheese.

You will also have plenty of opportunity to hone the practical skills needed to make delicious artisan cheese, as you produce:

a Tomme-style cheese

a Gouda-style cheese

soft cheese

lactic cheese

This course is hosted in the School's specialist dairy training room. Cheese made over the two days will be produced with raw milk and animal rennet.

Refreshments will be available throughout the day, as well as a buffet style lunch prepared by our team of chefs. All ingredients, equipment and recipes will be provided.

''Fascinating two day course, this is a 'must' for anyone wanting to make cheese on a serious basis. Paul's knowledge and teaching ability is second to none we all learnt so much.''

''Paul Thomas is a cheese guru and being able to get 2 days being taught by him on this course really is fantastic. Such a great experience.''

"As demand for artisan food increases so does the demand for knowledge about it. Not only is the general public hungry for knowledge about the food they eat but also the need for skilled artisans is ever increasing. I have been involved in the renaissance of artisan cheese in Britain for 30 years and seen the number of these cheeses increase from a handful in the late 1970s to hundreds now. But the knowledge and craft of artisan cheesemaking is still held by very few and now is the time to teach what we know. Fifty years ago there were several schools in Britain providing training for hundreds of cheesemakers and now there are none. The School of Artisan Food fills that gap."
Randolph Hodgson Founder of Neal’s Yard Dairy



Opening Times

Introduction to Cheesemaking (12 Nov 2019 - 12 Dec 2019)

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