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Cheesemaking Courses

From milk choice to maturation, delve into the fascinating world of dairy with our range of tasting courses, practical days and professional workshops.

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Cheese & Butter Making - Festival of Food & Drink

£8.00

Want to learn how to make homemade cheese & butter? Join our cheese expert Katy Fenwick at the Festival of Food and Drink held at Clumber Park.

Cheese Tasting - Festival of Food & Drink

 

Join cheese expert Katy Fenwick at the Festival of Food and Drink held at Clumber Park & taste a selection of artisan cheeses from across the British Isles.

Introduction to Cheesemaking (Two Day)

£350.00

Join award-winning cheesemaker Paul Thomas and turn your hand to making your own cheese on this two-day practical course.

Home Dairy Skills - Cheese, Butter & Yoghurt

£175.00

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.

Hurry! Last few places remaining: 01/10/2017

Food Business Start-ups

£395.00

This two-day food business start-up course provides you with essential guidance and resources needed to explore or establish your own artisan food business.

Beer and Cheese Tasting Session

£35.00

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.

Make Your Own Mozzarella & Ricotta

£175.00

Have a go at making your very own mozzarella and ricotta cheese on this one-day course with dairy Paul Thomas.

Professional Blue Cheese

£545.00

Want to perfect delicious blue cheese or want to start making it commercially? Join this specialist three-day with dairy industry expert Paul Thomas.

Batch Pasteurisation for Artisan Dairies

£175.00

Explore the theory behind batch (LTLT) pasteurisation with dairy industry expert & cheesemaking tutor Paul Thomas on this informative one day course.

Traditional British Cheesemaking

£795.00

Join dairy expert Paul Thomas on this week-long discovery of the very best in ‘territorial’ British cheeses, from crumbly Wensleydale to creamy Lancashire and much more.

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