Learn the basics of making mozzarella and ricotta cheese on this one-day course with dairy expert Paul Thomas.

Master the skill of making mozzarella and ricotta cheese on this practical one-day course.

Guided by cheesemaking tutor, dairy consultant and author Paul Thomas, you’ll gain the skills, knowledge and confidence to produce these speciality Italian cheeses from scratch.

  • Explore the importance of milk composition
  • Learn the differences between raw and pasteurised milk
  • Discuss the role of rennets and starters.

You’ll be given plenty of opportunity to get hands-on, producing your own batches of both mozzarella and ricotta. No prior cheesemaking experience is necessary; just enthusiasm and a willingness to work alongside other food lovers to make delicious artisan cheese.

Please note, raw milk and animal rennet are used to produce cheese on this course, but vegetable-based rennet can be used if required.

Refreshments will be available throughout the day, as well as a buffet-style lunch prepared by our team of artisan chefs. All ingredients, equipment and recipes will be provided.

The School of Artisan Food makes a conscious effort to reduce waste and packaging, so we encourage you to bring your own containers to transport your cheese home.

  • 9:30am - 5:00pm

    Time

  • 1.0 day(s)

    Duration

  • Katy Fenwick

    Tutor