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- Mouth Watering Recipe Books
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Courses
Cheese Making Courses 2013
Last updated 22nd May 2013
Courses now taking place in ....... Cheshire, Nottinghamshire, Devon, Hampshire and Derbyshire.
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Cheese Making Workshops at Oliver's Cafe, Winchester.
http://www.theweekendartisan.co.uk/workshops
Please email: doug@theweekendartisan.co.uk or call 02380 273895 for more details
Cheese Making Courses at the Cheese Barn, High Weald Dairy.
Please email: sarah@highwealddairy.co.uk or call 01825 791636 for more details
Hartingtons School of Food
Learn how to make 3 soft cheeses in a day in Bakewell, in the heart of the beautiful Peak District. Not only will you get a unique insight into the artisan skills of cheese making but you will also be taught by Chris Ashby, an expert on all aspects of cheese making and a judge at the International Cheese Awards. Chris will also conduct a tutored cheese tasting over lunch and show you how the experts judge a good cheese. These cheese making courses are ideal for cheese lovers and the curious who want to be introduced to the art of artisan cheese making.
Tel: 01629 888 586
Email: courses@hartingtons.com
Fancy a day at River Cottage Making cheese? We are supplying cheese making equipment to River Cottage for their one day cheese making courses. You will learn how to make the very popular Camembert style and Mozzarella cheeses, and at the end of the day you will be able to take your cheeses home with you. Details of these courses can be found on the River Cottage web site. www.rivercottage.net
Chris Ashby, 2010 holder of the Cheese Industry Award. Chris Ashby's courses listed below 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.
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.
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.
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.
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
Website: www.abcheesemaking.co.uk
The School of Artisan Food
At The School of Artisan Food they have passion, expertise and understanding - all under one roof. Their courses are designed with you in mind, whether you join them for a day to learn how to make soft cheese, or for a Diploma on your way to an exciting career as a baker, butcher or cheese maker. From their historic listed building with state-of-the-art facilities, an award-winning team of practitioners will guide you through the fasinating world of artisan food, as you master the skills of cheese making, dairy science, food anthropology and much more.
All the courses listed below take place at The School of Artisan Food. Lower Motor Yard, Welbeck, Nottinghamshire. S80 3LR
Artisan Ice-Cream Making.
Spend the day with ice-cream maker extraordinaire Kitty Travers of La Grotta Ices and make your own delicious delights:-
Introduction to Cheese Making 2-Day.
Discover the fascinating world of cheese and turn your hand to making your own on this two-day practical course, taught by award winning cheese technologist Val Bines:- *TBC*
Professional Cheese Making Fundamentals.
Here you will find in-depth knowledge about the fundamentals of cheese making, taught by French cheese technologist, Ivan Larcher. Essential for any professional cheese maker:-
Professional Hard Cheese Making.
This professional is designed for those starting out in the artisan cheese industry who want to enhance their knowledge of hard cheese making:-
Professional Lactic Cheese Making.
This professional three day course had been specifically developed for existing artisan cheese makers, who want to expand their knowledge of lactic cheese making:- *TBC*
Professional Soft Cheese Making.
This professional three-day course had been specifically developed for existing artisan cheese makers who want to expand their knowledge of soft cheeses. A combination of pratical sessions and theoretical lectures taught by expert Ivan Larcher:-
Introduction To Cheese Making 1-Day.
Discover how to make soft cheese, yoghurt and butter with this one-day practical course dedicated to dairy products that can be made at home. This course is taught by award winning cheese maker Julie Cheyney:-
Professional Washed Rind Cheese Making.
Join cheese expert Ivan Larcher for this professional course specifically developed for existing artisan cheese makers who want to expand their knowledge of washed-rind cheeses:-
Professional Blue Cheese Making.
Blue Cheese may have been discovered by accident, but is the undisputed king of the cheeseboard. This professional three-day course is designed for existing artisan cheesemakers who want to expand their knowledge of this famous variety: - *TBC*
Please click on the link for website and more on course details.
Telephone:- 01909 544524
www.schoolofartisanfood.org/short-courses/dairy
