Cutting the Curd Cheese Making Classes will explore the early history of cheese, the basic principles of how cheese is made and demonstrate (with your help!) how to produce a range of soft cheeses such as halloumi, mozzarella, mascarpone, salad cheese (feta) and cream cheese – using raw farm or supermarket milk and vegetarian rennet. You’ll sample cheese as its made and also take a selection home with you. The class is a good mix of demonstration, hands-on, theory and tasting.
You will leave with course notes and recipes (and the confidence to make many other types of cheese!) and will have the opportunity to purchase starter kits (£30.00) and supplies.
Classes are held in cafes, farm shops, country pubs, or village halls (or any similar venue) and are generally 10-12 persons (14 maximum) in size. Class duration will be approximately four hours and will include tea/coffee and homemade cake! Bring your apron – for some of you, making mozzarella can be quite messy!
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