Techniques learnt on this cheese making course
On this one-day cheese making course you will make:
- Mozzarella cheese
- Ricotta cheese
We will cover using ‘raw milk’ from a farm and supermarket milk along with vegetarian rennet.
This day-long cheese making course is designed to give you all the techniques you need to make simple cheeses at home. Louise will also give you an understanding of the science of how to turn milk into different products. We will provide an information pack of recipes and the theory. You will go home with a selection of the different cheeses and butter made on the day.
During the day you will enjoy a selection of cheeses in our dining room alongside a glass of wine, freshly made bread and accompaniments.
Your chef tutor
Louise Talbot is based in Dorset and has been teaching people to make cheese for over 20 years. Originally from New Zealand, where dairy farming is a large part of the rural economy, Louise has grown up in the country with many happy memories and stories to share with course participants.
Louise is now an Academy of Cheese Training partner, a judge for the Cheese Awards and a member of The Guild of Fine Food. Louise teaches at some of the best cookery schools in the country, and we are delighted to welcome her to Seasoned for this course.
Your milk for the day
We will cover how to make cheese with milk from supermarkets and ‘raw milk’ from farms. Clare, Seasoned’s founder, lives on a dairy farm in Staffordshire where her husband farms a herd of Jersey / Friesian cows, producing milk which is perfect for cheesemaking.
|Cheese Making||10:15 – 16:00|
|1||Arrival and meet the team
A quick overview of our kitchens and introduction by Cheese Making Expert Louise Talbot from ‘Cutting the Curd’. Louise will cover the fundamentals of cheese making and the hygiene needed so that you can make your own cheese at home. Fundamentals you will learn about include milk, salt, calcium chloride, rennet, starters, cultures, equipment and sterilising.
|2||Introduction to Cheesemaking
Meet your bread chef Andy and the Seasoned kitchen fairies who will be on hand to help you during your bread making day.
We will make halloumi individually, slowly bringing the milk to 38 degrees, cutting up the curds and allowing to settle. After the curds have settled in a cheese lined curd basket they will be unwrapped and sliced at the end of the day for you to take home.
For some this is the highlight of the day, forming elastic balls from hot curds into the most beautiful layered mozzarella balls for you to take home. Using Raw Milk from the home of Clare Major who runs Seasoned, their milk from Jersey cows is high in fat & protein so makes great Mozzarella.
Making in pairs, we will turn double cream into butter with the help of a food processor & also demonstrate how this can be done manually in a jar. Learning just the correct consistency to bring this together will allow you to create a butter than keeps and can be flavoured with fresh herbs, garlic or simply salt to add a talking point to any meal.
We will enjoy a home cooked lunch that features the butter Louise has made, alongside home made sourdough bread, salads and seasonal vegetables.
Making in pairs and then finishing individually, we will begin with whole milk and white vinegar slowly heating the milk, adding the vinegar and then watching the curds form. After an hour of straining this will be ready for you to take home.
Louise will demonstrate how to make mascarpone using double cream and tartaric acid. After 60 minutes of draining a deliciously rich mascarpone cream will have formed, for you to enjoy on the day, perhaps with a home made brownie. Alternatively marscapone can be enjoyed in tiramisu, a cheesecake or spooned through pasta – divine!
You will leave us with your own ricotta, butter, mozzarella and halloumi to take home and enjoy with friends and family along with all the knowledge as to how to make these cheeses again at home.
About your day
This course is suitable for people who have never made cheese before and have an interest in it. Perhaps you are a keen cook and fancy doing something different. Or maybe you have cows at home and want to turn their milk into something different in a simple and delicious way.
Our cookery courses take place on the Catton Hall Estate, situated on the picturesque Derbyshire/Staffordshire border. We also have plenty of free parking.
You’ll have the support of our “kitchen fairies” who’ll ensure you have everything you need whilst you’re attending our cheese making course. We’ll provide an apron for the day, and all the equipment and ingredients.
Our day courses run from 10.15am to 4 pm. Join the team for early morning refreshments from 10 am.
Book your Place
No prior experience is necessary to join us on this cheese making course. Book online or call us on 01283 711681. We also have another cheese course available.