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.
"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