From milk choice to maturation, delve into the fascinating world of dairy with our range of tasting courses, practical days and professional workshops.
Spend the day with ice-cream maker extraordinaire Kitty Travers of La Grotta Ices and make your own frozen delights.
Explore the unusual partnership of beer and cheese, and taste your way through our course which is sure to satisfy both real ale lovers and cheeseaholics.
Discover how to make soft cheese, yoghurt and butter with this one-day practical course dedicated to dairy products that can be made at home.
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Here you will find in-depth knowledge about the fundamentals of cheesemaking, taught by French cheese technologist, Ivan Larcher. Essential for any professional cheesemaker.
This professional course is designed for those starting in the artisan cheese industry who want to enhance their knowledge of hard cheesemaking.
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This professional three-day course has been specifically developed for existing artisan cheesemakers who want to expand their knowledge of soft cheeses.
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This professional three-day course has been specifically developed for existing artisan cheesemakers, who want to expand their knowledge of washed rind cheeses.
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Why not keep informed of a coming soon course by viewing the course detail page and following the simple instructions
Discover the fascinating world of cheese and turn your hand to making your own on this two-day practical course.
Blue Cheese may have been discovered by accident, but is the undisputed king of the cheeseboard. This professional three-day course is designed for existing artisan cheesemakers who want to expand their knowledge of this famous variety.
This professional three-day course has been specifically developed for existing artisan cheesemakers, who want to expand their knowledge of lactic cheese making.
The School of Artisan Food is a company limited by guarantee, Registered in England and Wales, registered number 06741463
The School of Artisan Food is a registered charity.
Registered charity number 1139632.
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