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Cheddar, Cheshire and Continental varieties - this professional course explores the production techniques of our favourite hard cheeses.
Combining technical information with practical sessions, this three-day course is designed for existing artisan cheesemakers or those wishing to produce hard cheeses on a commercial basis.
Led by dairy industry expert, Paul Thomas, this course will cover a range of topics including;
Cheeses made on this course include:
Raw milk is used to produce cheeses on this course but the content is suitable for producers of raw or pasteurised products.
The course aims to ensure that the practical understanding gained during the three days may be applied to improve the production of any hard cheese type, and not just to teach the recipes selected for the course.
All ingredients, equipment and recipes are provided by the School.
This course includes light refreshments and an informal lunch.
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