Cheese Making Courses 2010

 

 

 

Updated 24th April 2010

 

All courses take place at Reaseheath College, Nantwich, Cheshire, CW5 6DF

 

The BASIC CHEESE COURSE is a two and a half day course which covers the way that milk is transformed into cheese, using Cheddar as an example. This course is particularly suitable for the commercial cheese manufacturer. The delegates spend the first day in the classroom, and the second day in the processing area, making Cheddar, Red Leicester, Cheshire and Caerphilly. The course concludes on the third morning, when the practical is completed and there is a cheese tasting session. No previous cheese knowledge is required.

 BASIC CHEESE COURSE dates for 2010        July 6th - 8th 2010

                                                              

                                                              

                                                      

 

The SOFT CHEESE COURSE is a two and a half day course, which is ideal for the first time cheese maker. The course concentrates on the different types of soft cheese, with the first day in the classroom, exploring and tasting many different soft cheeses. The second day is spent making cheese in the processing area, including lactis cheese, fresh soft, blue, white mould ripened, high moisture mozzarella and semi soft types. On the third morning the practical is completed, and the delegates are able to take away the cheeses they have made. No previous cheese knowledge is required.

 SOFT CHEESE COURSE dates for 2010        June 2nd - 4th 2010

                                                             

                                                            

                                                            

 

The CHEESE GRADING COURSE is a one day course, concentrating on the grading and selection of Cheddar and the British Territorial Cheeses. The course is practical, with delegates learing how to use a cheese iron and what characteristics to look for in a good cheese. No previous experience is necessary.

 GRADING COURSE dates for 2010           November 4th 2010

                                                                     

 

The YOGURT and FERMENTED DAIRY PRODUCTS COURSE is a two and a half day course on the manufacture of yogurt and fermented milks and creams. The first day is theory, the second day practical, making different yogurt and fermented product mixes. The products are evaluated on the third moring, and delegates are able to take away the products they have made. No previous experience is necessary.

 FERMENTED DAIRY PRODUCTS COURSE dates for 2010        July 13th - 15th 2010

                                                                                                

 

For details of all courses, please contact :  Christine Ashby  AB Cheesemaking

                                                            7 Daybell Close

                                                            Bottesford

                                                            Nottingham

                                                            NG13 0DQ

 Tele/fax 01949 842867  email chrisashby@abcheesemaking.co.uk