Discover how to make soft cheese, yoghurt and butter at home on this one-day practical course led by our tutor and cheese expert Katy Fenwick.
During the day you will explore the fascinating art and science of artisan cheesemaking. You will learn about different milk types and their seasonality, lactic and rennet set cheese and the role of cultures, their action, their flavouring and how they work with rennet.
Katy will then show you how to transform milk into a range of delicious dairy products in your own kitchen. This hands-on course will give you the skills, knowledge and confidence to create your own soft cheese, yoghurt and butter.
Pasteurised milk will be used to produce cheese on this course. Raw milk may be used on occasion.
The School of Artisan Food is nestled in Sherwood Forest, Nottinghamshire, just a few minutes from the A1 and M1 on the Welbeck Estate.
Here, at the School, we make a
conscious effort to reduce waste and packaging and so we welcome students to bring
their own containers to transport their food home. Learn more here ...
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.
‘Really enthusiastic and knowledgeable tutor with a very warm and friendly personality. Fabulous intro to cheesemaking – so exciting.’