Short coursesAdvanced DiplomaBespokeVenue hireGift vouchersDonationsCharitable work
Featured CourseGluten Free Baking
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.
Sorry, no dates available.
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