Cutting the Curd Cheese Making Class

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!