Our course is suitable for all those interested in learning and gaining hands on experience on how cheese is made, and will cover the making of a soft fresh cheese, and a hard cheddar style cheese and, if time, a semi-soft cheese. Teams of 2 will
work together and each cheese maker will be able to take their two or three cheeses home to eat or to mature further. It will enable you to make simple cheeses at home using basic home utensils.

 

Dress; Casual, White Coats will be provided.

 

9.30 am for 10 am start : Meet in the Cheese Barn, at High Weald Dairy, Tremains Farm, Horsted Keynes,
Tea, Coffee and homemade biscuits
Overview of cheeses and the main stages of making
We will start the hard cheese making process immediately
Hard cheese, Starter addition, Renneting, cutting, scalding and cheddaring
Soft Cheese; addition of rennet coagulation, and draining
If time, there will be an opportunity to make another cheese of our choosing

 

1.00pm to 1.30 pm Approx (depending on the stage of cheese making!)
Home made 2 course Lunch followed by Cheese Tasting

 

Completion of the cheese making;
Soft Cheese; draining, salt addition, and other flavours
Hard Cheese, Milling, salting and pressing

 

At a convenient point, there will be a Tour of the Dairy to watch cheese making on a larger scale and a visit to the cheese maturing room.

 

From 3.00 pm – 3.30pm, Tea and Finish, depart with your cheeses

 

Some small scale cheese making equipment will be available to purchase, such as rennet, starters, cheese cloth, cheese moulds, cheese presses, cheese making books, and small cheese making kits on the day. Also a list of recommended suppliers of cheese making sundries will be available.

 

Contact High Weald Dairy on 01825 791636