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Introduction to Cheesemaking (Two Day)

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£375.00 per person
Duration: 2.0 day(s) Time: 9:30am - 5:00pm Tutor: Paul Thomas
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Join award-winning cheesemaker and dairy consultant Paul Thomas for a two-day practical course covering the essentials of artisan cheesemaking.

Paul will share his expertise as together you explore different cheese types and learn how they are produced. This intermediate course, designed for those with some experience of making their own cheese, incorporates theoretical and discussion sessions with lots of hands-on cheesemaking. You will:

  • Explore the importance of milk composition
  • Learn the differences between raw and pasteurised milk
  • Discuss the role of rennets and starters in the process of transforming liquid milk into solid curd
  • Learn about the maturation process, the many variables involved, and the effect it can have on the texture and taste of a final cheese.

You will also have plenty of opportunity to hone the practical skills needed to make delicious artisan cheese, as you produce:

  • a Tomme-style cheese
  • a Gouda-style cheese
  • soft cheese
  • lactic cheese

Some basic cheesemaking experience is desirable for this course. If you would like to learn how to produce cheese at home we’d recommend the School's one-day Introduction to Cheesemaking course.

This course is hosted in the School's specialist dairy training room. Cheese made over the two days will be produced with raw milk and animal rennet.

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.

''Fascinating two day course, this is a 'must' for anyone wanting to make cheese on a serious basis. Paul's knowledge and teaching ability is second to none we all learnt so much.''

''Paul Thomas is a cheese guru and being able to get 2 days being taught by him on this course really is fantastic. Such a great experience.''

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