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Professional Cheesemaking - Cheddar, Cheshire & Hard Cheese (Three day)

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£595.00 per person
Duration: 3.0 day(s) Time: 9:30am - 5:00pm Tutor: Paul Thomas
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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:

  • The selection and use of commercial starter cultures
  • The role of acidification, drainage and technological parameters in the flavour-development, safety and textural properties of the finished cheese
  • Microbiological and biochemical processes crucial to the ripening of hard cheeses
  • Rind treatments such as lard and cloth, plasticoat and smear-ripening
  • Control of batch variation with regard to processing steps and milk composition
  • Troubleshooting common defects

Cheeses made on this course include:

  • A continental style hard/extra-hard cheese of the Gruyère type
  • Two territorial hard cheeses: Cheddar and Cheshire

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.

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.

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.


"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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We are committed to the promotion of good food, good health, local employment, a sustainable environment and a safe supply chain
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