The School of Artisan Food

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Professional British Hard Cheesemaking

This professional course is designed for those starting in the artisan cheese industry who want to enhance their knowledge of hard cheesemaking.

This specialist course is led by industry expert Val Bines, who will guide you through the production processes associated with cheddar and crumbly cheese types, as you learn the techniques and skills to produce a hard cheese with a range of practical and theoretical sessions.

The course will cover every aspect of cheesemaking from milk selection to maturation as well as providing an essential insight into dairy chemistry and microbiology, including the importance of ingredients, presswork and methods of dressing.

Previous cheesemaking knowledge is essential.

Raw milk is 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.


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