Have you ever wondered how cheese is made? Would you like to learn? Why not discover the fascinating art of cheesemaking on one of our cheese courses. Our courses are made to suit your individual requirements.
It is possible to create a wide range of delicious and interesting dairy products, from shop bought milk, if you wish to further your knowledge of cheese making we are also offering residential intermediate courses covering traditional British hard cheese making and cheese making from around the world.
With 25 years experience in the dairy industry to draw on, we believe you will return home with the knowhow and confidence to enable you to produce a variety of dairy products for your family and friends to enjoy. Notes and recipes provided for reference
Our courses include:
- A Weekend learning the art of cheesemaking
- Cheesemaking – a one day course
A weekend learning the art of Cheesemaking
Our well-equipped micro-dairy, you can learn how to make hard cheese and various types of soft cheeses. The course is intended to be largely practical. Group size is limited to 7.
Please contact us for costs.
Cheesemaking – a one day course
An one day beginners course will teach you how to make dairy products such as soft cheese, yogurt and butter. The course is intended to be relaxed yet informative and we hope a lot of fun! Numbers are restricted to seven, allowing for a degree of flexibility and attention to individuals needs. Our aim is for you to be as hands on as possible as we believe the best way to learn is through participation, with emphasis on practical skills rather than concentrating on the technical or theoretical aspects.
What to bring
- Clean wellys or waterproof foot wear
- A container to take products home in.
- Optional, notepad if you want to take extra notes!
Breadmaking with Tracebridge Sourdough and Fermentation
We’re pleased to announce that this year we will begin to offer classes with Katie Venner from Tracebridge Sourdough and Fermentation.
Katie’s enthusiasm for sauerkraut, Kimchi and Kefir developed from a love of sour tastes and a desire to improve her digestion. She started selling her sauerkrauts and Kimchi’s alongside the bread and the Fermenteria was born.
If you’d like to know more about the Breadmaking with Tracebridge Sourdough and Fermentation please contact us or call Alison 01984 629 026
For more infomration about Tracebridge Sourdough and Fermentation click here