Try turning your hand to making your very own mozzarella and ricotta cheese on this one-day course, ideal for Italian cheese lovers.
Guided by our tutor Paul Thomas, cheesemaking instructor, dairy consultant and author of Home-made Cheese: Artisan Cheesemaking Made Simple, you’ll gain the skills, knowledge and confidence to produce these speciality Italian cheeses from scratch.
During the course, you will:
You’ll also be given plenty of opportunity to get hands-on, making mozzarella and ricotta cheeses you can take home and enjoy at the end of the day. No prior cheesemaking experience is necessary; just enthusiasm and a willingness to work alongside other food lovers to make artisan cheese.
Please note, raw milk and animal rennet are used to produce cheese on this course. Vegetable-based rennet can be used if required.
The School of Artisan Food makes a conscious effort to reduce waste and packaging. Students are welcome to bring their own containers to transport their food home.
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.