During this fun hands-on cheese making course, you will be introduced to the science of turning fresh milk into a variety of cheeses. You will also receive a folder of theory and recipes.
You’ll make halloumi, ricotta and mozzarella cheese which will be edible right away.
During the day, Louise will demonstrate butter and mascarpone making. You’ll enjoy the delicious freshly made butter on crusty bread for lunch and the mascarpone with Louise’s fabulous lemon drizzle cake.
No previous cheese making experience is required and the emphasis will be on making cheese in your home using readily available ingredients and limited equipment.
The class is suitable for vegetarians as you will be using vegetarian rennet.