Introduction to Soft Cheese

Introduction to Soft Cheese

A full-day deep dive into the world of soft cheese. Guided step by step, you’ll learn how milk becomes curd, explore different starter cultures and rennets, and make a range of soft styles, from lactic-set and mould-ripened cheeses to simple fresh curds. You’ll get hands-on with every stage: setting, cutting, ladling, draining and salting.

Between practical sessions, we’ll discuss milk selection, hygiene, and ripening environments, with plenty of time for questions and tasting examples at each stage. The day ends with a guided cheese tasting and includes lunch featuring local, seasonal produce, breads, and accompaniments from the estate.

You’ll learn:

• The principles of milk handling, acidification and coagulation
• How to make lactic, rennet-set and mould-ripened soft cheeses
• Draining, salting and maturing techniques
• Practical hygiene and equipment care for small-scale cheesemaking

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.