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Make Your Own Mozzarella & Ricotta

Gift this course
£185.00 per person
Duration: 1.0 day(s) Time: 9:30am - 5:00pm Tutor: Paul Thomas
Gift this course

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:

  • Explore the importance of milk composition
  • Learn the differences between raw and pasteurised milk
  • Discuss the role of rennets and starters.

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 is nestled in the heart of Sherwood Forest on The Welbeck Estate, Nottinghamshire, just a few minutes from the A1 and M1.

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.


"As demand for artisan food increases so does the demand for knowledge about it. Not only is the general public hungry for knowledge about the food they eat but also the need for skilled artisans is ever increasing. I have been involved in the renaissance of artisan cheese in Britain for 30 years and seen the number of these cheeses increase from a handful in the late 1970s to hundreds now. But the knowledge and craft of artisan cheesemaking is still held by very few and now is the time to teach what we know. Fifty years ago there were several schools in Britain providing training for hundreds of cheesemakers and now there are none. The School of Artisan Food fills that gap."
Randolph Hodgson Founder of Neal’s Yard Dairy

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