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two-day
course
cheesemaking |
This course is taught by Mark Robertson from the Northumberland Cheese Company.
The aim of the course is that you will have insight into the manufacture of hard cheese and will be able to make simple soft cheese. The main aspects will be:
- practical introduction to the manufacture of hard and soft cheese.
- theoretical and craft aspects of cheesemaking which will be covered as appropriate during the two days.
- discussions covering hygiene, milk supply, starters, rennet, equipment and regulations.
The course will be using cows’ milk and is hands-on, so please come in old clothes with a clean apron or old shirt to wear as protection. No jewellery or watches and no nail varnish. Hats will be provided.
Notes and recipes for the course will be provided.
more on cheesemaking
how
to book: |
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if you can't open
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arrive: |
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for a 10am prompt start |
depart: |
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after
the course finishes at 5pm |
directions: |
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click here for
directions to Bill Quay Community Farm |
what
to bring: |
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work
clothes; pen and notebook; packed lunch (if you're not using
the cafe); camera if you want to take pics |
let
us know: |
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if
you have any special needs |
price: |
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£120
Refundable up to two weeks prior to course (minus £30
admin fee)
No refunds for cancellations within two weeks of course |
lunch: |
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bring
a packed lunch or you can get lunch at the cafe |
car
sharing: |
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salting
soft cheese moulds
soft drained cheese ready to salt
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