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Have you ever wondered how cheese is really made and if you can do it at home? Well now you can find out with Wildes’ one-day course. Learn the art of cheesemaking at home without the need for any special equipment – just a bucket, cloth and colander!
Affineur of the Year, and “cheese whisperer”, Perry James Wakeman from Rennet and Rind, joins us from his maturing rooms in Cambridgeshire, to talk about his passion for nurturing fine cheeses to their full potential. Hear from Perry, one of the top cheesemongers in the UK and now a legend in the industry, as he shares the tricks, tools and techniques that led him to success with his winning cheese, “Priscilla”.
Celebrate English Wine Week with some expertly selected wine and cheese pairings in collaboration with WSET, at their London Wine School.
Deeply rooted in the glory of French cheese tradition, MonsFormation integrates hands-on practice, formal instruction, and classroom discussion to train cheese professionals.
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