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Featured CourseFermentation and Pickling
Turn your hand to making your very own mozzarella and ricotta cheese; the perfect day for all cheese lovers.
Our cheesemaker and dairy expert Paul Thomas will provide you with the knowledge and understanding to produce these speciality Italian cheeses from scratch.
During the course you will:
• Explore the importance of milk composition
• Learn the differences between raw and pasteurised milk
• Discuss the role of rennets and starters
• Produce mozzarella
• Produce ricotta
At the end of the course you will go home with artisan cheeses made by you that day.
This is an introductory course and prior cheesemaking experience is not necessary.
Raw milk and animal rennet are used to produce cheese on this course.
This course includes light refreshments and informal lunches.
All ingredients, equipment and recipes are provided by the School.
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