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Discover how to make your favourite continental flavours on this one-day course.
Turn your hand to making your very own mozzarella and ricotta cheese; the perfect day for all cheeselovers.
Our cheesemaker and dairy expert, Paul Thomas, will provide you with the knowledge and understanding to produce these iconic cheeses time-and-time again.
Throughout the course you will:
Explore the importance of milk composition
• Learn the difference 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 your very own artisan produced cheeses.
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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