Introduction to Hard Cheese

Introduction to Hard Cheese

Learn the traditional craft of hard cheesemaking in a full-day, practical workshop. You’ll follow the process from raw milk through to pressed curd, creating a semi-hard and a hard cheese to take home. Working as a team, you’ll cut, cook and mould curds while learning how time, temperature and acidity shape texture and flavour.

Between make stages, we’ll explore milk chemistry, pressing, salting and ageing, supported by tastings of young and mature cheeses to illustrate how character develops over time. Lunch is included and features a selection of local, seasonal foods.

You’ll learn:

• How to set, cut and cook curds for firm cheese styles
• The science of acid development, pressing and salting
• How ageing transforms texture and flavour

Key equipment and hygiene practices for small-scale production

The School of Artisan Food is nestled in the heart of Sherwood Forest on The Welbeck Estate, Nottinghamshire, just a few minutes from the A1 and M1.

We make a conscious effort to reduce waste and packaging. Students are encouraged to bring their own containers to transport their products  home.

Refreshments will be available throughout the day, as well as a light lunch. All ingredients, equipment, and recipes will be provided.

Please Note:

Whilst we make every effort to adhere to best practices regarding allergen control and cross-contamination at The School of Artisan Food, we sincerely regret that we are unable to cater for severe food allergies or coeliac disease. This is due to the continuous and varied use of our teaching spaces, common areas and food preparation areas.

If in any doubt, please contact us to discuss prior to making a booking.