Introduction to Cheesemaking (two-day)

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£375.00 per person
Duration: 3.0 day(s) Time: 9:30am - 5:00pm Tutor: Katy Fenwick
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If you have ever wanted to learn how to make cheese at home our expert tutor, Katy Fenwick, will show you how on this two-day, fully practical course.

Katy will guide you through the introductory science of cheesemaking as well as some of the history.

From milk choice to maturation you will cover a range of dairy related topics as you make a selection of cheeses including;

- lactic set soft cheese

- mould-ripened soft cheese

- cheddar style, hard cheese

Alongside the making of the various cheeses there will be tutored tastings. The course aims to give home cheesemakers a greater depth of knowledge and is also suitable for those with more experience who are looking to underpin their knowledge.

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 light lunch.


We are committed to the promotion of good food, good health, local employment, a sustainable environment and a safe supply chain
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