The School of Artisan Food

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Professional Washed Rind Cheesemaking

This professional three-day course has been specifically developed for existing artisan cheesemakers, who want to expand their knowledge of washed rind cheeses.

Famed for their pungency, you can usually smell a washed rind cheese before you see it.


This specialist course is led by industry expert Ivan Larcher, who will guide you through the cheese production process from milk choice to maturation, and provide you with the skills and techniques to create a washed rind cheese.


Practical and theoretical sessions will give you an understanding of this unique cheese type, as you learn the science of producing a washed-rind, and explore the many variables which can influence the final cheese.

Raw milk is used to produce cheese on this course.

This course includes refreshments and an informal lunch.

All ingredients, equipment and recipes are provided by the School


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