Combining technical information with practical sessions, this specialist three-day course is designed for existing artisan cheesemakers or those wishing to produce hard cheeses on a commercial basis.
Guided by our dairy industry expert and cheesemaking instructor Paul Thomas, you’ll 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. Vegetable-based rennet can be used if required.
The course is designed so that the practical knowledge, skills and understanding gained during the three days can be applied to improve the production of any hard cheese type.
Refreshments will be available throughout each day, as well as buffet style lunches prepared by our team of chefs. All ingredients, equipment and recipes will be provided.