Short coursesAdvanced DiplomaBespokeVenue hireGift vouchersDonationsCharitable work
Featured CourseGluten Free Baking
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.
Cheese expert Katy Fenwick with show you how to magically transform milk into a range of products in your own kitchen, time-and-time again.
Explore the fascinating art and science of cheesemaking and learn about different milk types and their seasonality, discuss lactic and rennet set cheese and examine the role of cultures, their action, their flavouring and how they work with rennet.
This hands-on course will provide you with the skills to create your own soft cheese, yoghurt and butter
Pasteurised milk will be used to produce cheese on this courses. Raw milk may be used on occasion.
This course includes light refreshments and lunch.
All ingredients, equipment and recipes are provided by the School.
‘Really enthusiastic and knowledgeable tutor with a very warm and friendly personality. Fabulous intro to cheesemaking – so exciting.’
Two Magpies Bakery
From Art to Artisan - Rebecca Bishop, a former student at The School of Artisan Food now heads up a successful artisan bakery in Southwold, Suffolk.Full Case Study
Mikes Fancy Cheese
Michael Thomson is the only cheese maker in Northern Ireland who makes cheese from raw milk. Michael secured funding for the production of his ‘Young Buck’ blue cheese through crowd funding and is now inspiring others to start th...Full Case Study
Forge Bakehouse in Sheffield was set up by Martha who studied the Advanced Diploma in Baking at the School of Artisan Food during 2011/12.Full Case Study
Glenn Stephens turned up at The School of Artisan Food in December 2012, a keen amateur but looking for a course to give him a pathway to becoming a professional baker.Full Case Study