Professional Cheese Making - Blue Cheese

Professional Cheese Making- Blue Cheese

This specialist two-day course is dedicated to blue cheese, for many the undisputed king of the cheeseboard. It has been designed for existing artisan cheesemakers or those wishing to start making blue cheese commercially.

Led by our dairy industry expert and cheesemaking instructor Paul Thomas, this professional level course focuses on both the technical knowledge and the practical techniques needed to produce this much-loved variety of cheese.

Over the two-days you will cover a range of topics, including:

  • The selection and use of commercial starters and ripening cultures
  • The role of acidification, drainage and piercing in the flavour-development and textural properties of the finished cheese
  • The influence of technological parameters such as salt-in-moisture, pH and moisture on a fat-free basis
  • The microbiological and biochemical processes crucial to the ripening of blue cheeses
  • Control of batch variation with regard to processing steps and milk composition
  • Troubleshooting common defects.

You will also make a variety of different cheeses, including:

  • Firm blue cheese, in the style of Shropshire Blue and related cheeses
  • Soft blue cheese in small (300g) and large formats
  • Raw milk is used to produce cheeses on this course, but the content is suitable for producers of raw or pasteurised
  • cheese products. Vegetable-based rennet can be used if required.

The course is designed so that the practical knowledge, skills and understanding gained during the three days can be applied to improve the production of any blue cheese type.

The School of Artisan Food is nestled in the heart of Sherwood Forest on The Welbeck Estate, Nottinghamshire, just a few minutes from the A1 and M1.

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

If you are a member of the SCA (Specialist Cheesemakers Association) you can receive a 15% discount during checkout by using code: CHSEPGST15

"As demand for artisan food increases so does the demand for knowledge about it. Not only is the general public hungry for knowledge about the food they eat but also the need for skilled artisans is ever increasing. I have been involved in the renaissance of artisan cheese in Britain for 30 years and seen the number of these cheeses increase from a handful in the late 1970s to hundreds now. But the knowledge and craft of artisan cheesemaking is still held by very few and now is the time to teach what we know. Fifty years ago there were several schools in Britain providing training for hundreds of cheesemakers and now there are none. The School of Artisan Food fills that gap."
Randolph Hodgson Founder of Neal’s Yard Dairy

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