Mozzarella, Halloumi, Feta and More
Join industry expert Val Bines and turn your hand to making your own Continental and International style fresh cheeses.
This two-day course is ideal for anyone interested in making cheese at home, or in a cafe or restaurant.
With the expert guidance of Val Bines this hands-on course is the ideal progression from our Introduction to Cheesemaking day.
With a range of discussions, tasting and practical sessions explore various cheese types and learn how they are produced. Throughout the course you will:
• Explore the importance of milk composition
• Learn the difference between raw and pasteurised milk
• Discuss the role of rennets and starters
• Produce mozzarella
• Produce ricotta
• Produce paneer
• Produce halloumi
• Produce feta
• Learn about the maturation process, the many variables involved, and the effect they can have on the texture and taste of a final cheese
Prior cheesemaking is useful but not essential for this course.
Raw milk and Animal Rennet are used to produce cheese on this course.
This course includes light refreshments and informal lunches.
All ingredients, equipment and recipes are provided by the School.