It’s a mix of alchemy and artisan on this fabulous Cheese Making Course! You will spend a whole day in the depths of the Peak District learning how to make cheese with expert tuition from Chris Ashby – and what she doesn’t know about cheese and how to make it isn’t worth knowing!
Turning whole milk into tasty soft cheese isn’t as complicated as it might sound but the key to the entire process is very precise temperatures. You will be shown what happens when you heat milk to create the curds and whey how you use the curds to make delicious cheeses that are soft and creamy and learn the theories of making hard cheeses too. Whether you’ve always fancied making your own handcrafted cheese or just love the taste of a good Brie this course is ideal for you.
The morning of the course will be centred on making a Camembert-style soft cheese and this is when you’ll discover all about rennet and how it’s used in the cheese making process. You’ll have a break for lunch (and yes cheese is on the menu as it doubles up as a tutored cheese tasting workshop!) before an afternoon session where you will make a wonderfully squidgy mozzarella cheese and a fragrant lemon cheese.
What we love about this course is that it is that you will be fully taking part so it is you who will be making the artisanal cheese to take home with you. Imagine serving up a delicious mozzarella and tomato salad a wedge of lemon cheese served with a nice glass of rose wine or a slice of your soft cheese on a crisp cracker…and all homemade.
This cheese making course runs from 09:30 until 16:30 at the Bakewell workshop so there’s plenty of time for you to separate those curds from the whey get straining and then press the mixture into the cheese moulds. You’ll learn loads of quirky and fabulous cheesy facts (we love it when you make stringy cheese!) and you leave with the three cheeses you made. You’ll even discover age IS important when you’re a cheese! Brilliant fun.
