High Weald Dairy Cheesemaking Courses

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INTRODUCTION TO CHEESE MAKING

Our one-day cheese course is led by our skilled cheesemakers who will give you a hands-on experience of making both a soft, fresh cheese and a hard cheddar-style cheese. Working in pairs, you will be guided through the main stages of cheese making to produce your own cheese in a relaxed and friendly environment. Your day will also give you a sneak preview of cheese-making on a larger scale with a tour of the dairy and the cheese maturing room. A maximum group size of eight ensures that you can ask questions and benefit from the guidance of the course tutors throughout the day.

Refreshments and a delicious homemade lunch are provided finishing with a tutored tasting of High Weald Dairy cheeses.

The course runs on selected Fridays and Saturdays from 9.30am-3.30pm (approx). Casual clothing is appropriate and white coats will be provided.

Each delegate will take the cheeses (over 1 kg)  they made during the day home, ready to eat immediately, or to mature on for 2 – 3 months until mature.

Some basic small-scale cheese-making equipment will be available to purchase, such as rennet, starters, cheese cloth, cheese molds, cheese presses, cheese making books, and small cheese making kits on the day.

COURSE TUTORS

Mark Hardy is passionate about cheese and has had more than 25 years’ experience in cheese-making using cow, sheep and goat milk and covering most cheese types. He explains the process in simple down-to-earth language and ensures everyone has a relaxed but educational day and leaves with the knowledge and confidence to make cheese at home.

Chris Heyes discovered cheese-making when he swapped working as a marketeer in the city for life in the country. He has been making cheese at the High Weald Dairy for four years and has an infectious enthusiasm for all thing cheese and food related.

Gary is our newest cheesemaker and a fully trained chef. He provides support to course leaders, Mark and Chris, in teaching and demonstrating cheese-making as well as cooking the all-important lunch for attendees on the course.

Sarah Hardy organises the cheese courses and although she is not a cheesemaker, enables the smooth running of the day. She is likely to be your first point of contact when booking a course and makes sure that everyone attending feels at home on the day.

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