On this one-day cheese making course you will make:
- Labneh (a creamy, tangy Middle Eastern cheese made from strained yogurt)
- Feta cheese
You will go home with your own camembert, ready for it to develop the lovely furry rind at home. Your feta will be immersed in a salty brine, and also your Edam will be ready to mature at home.
We will cover using ‘raw milk’ from a farm and supermarket milk along with vegetarian rennet.
This day-long course is designed to give you all the techniques you need to make your own cheeses at home, and a clear understanding of the science of the cheese making process.
We will provide an information pack covering the recipes and theory of the cheesemaking process. The day will be a mixture of demonstrations and hands-on work so that you go home confident to recreate the skills learnt at home.
During the day you will enjoy a selection of cheeses for lunch alongside a glass of wine, freshly made sourdough bread and accompaniments.
Your chef tutor
Louise Talbot is originally from New Zealand, where they are proud that there are more cows than people. Dairy farming is a large part of the rural economy and family life. Now living in Dorset, Louise teaches cheese making throughout the UK, and we are thrilled to host her at Seasoned for two cheese making courses.
Your milk for the day
Seasoned Cookery School’s founder, Clare, lives on a farm, where Rupert her husband is a dairy farmer. Their production methods mimic the New Zealand style. Their cows are reared outdoors and fed a grass-based diet, which makes the milk especially suitable for cheese making. This will be the milk used on the day and we look forward to the results.
You will leave us with your own Camembert, Edam and Feta to go home with and all the knowledge about how to recreate these in your home kitchens.
|Cheese Making 2||10:15 – 16:00|
|1||Arrival to begin your cheese making day |
The Seasoned team will greet you with homemade biscuits and freshly made coffee to begin your cheese making day.
|2||Introduction to Cheesemaking|
Louise will begin with a quick refresher of cheese making essentials. These include milk, salt, calcium chloride, rennet, starters, cultures, equipment and sterilising. (Note, this course is aimed at people who have already done our Cheese making 1 course, or have some prior experience of milk & cheese making).
|3||Making Camembert |
The first cheese we will begin with is Camembert.
Combining whole milk, cream, calcium chloride and specific starters which will cause the furry white skin to form on the outside of the cheese at the end of the cheese making process. We will, throughout the course of the day form curds, cut the curds, drain, press into cheese moulds and then start the process of inverting these, allowing extra whey to drain off. You will then take your own two camembert cheeses home with you to brine and then drain, allowing the camembert coat to form.
Making your own feta will be the talking point of any summer salad! After the curds have formed we will turn the curds into moulds and leave to drain. Louise will share how to turn the finished result into a marinated mix including herbs and olives, delicious for anyone.
For this cheese we will use semi skimmed milk for the only time in the day. Adding annatto which is the colouring that turns Edam the characteristic colour that we know it to be. At the end of the day you will go home with your own ‘boule’ that will be ready for you to leave to hang and wrap in melted wax and it will be ready in 6 months time. Be patient!
We will enjoy a home cooked lunch with Louise’s own recipe for Boursin, home made bread and seasonal salads. A lovely way to enjoy the company of your fellow cheese makers in our private dining room.
This, like the Boursin we will have enjoyed for lunch is a ‘quick win’ and something that no matter what your cheese making expertise and time constraints will be easy to replicate at home. Taking great yoghurt, salt and garlic Louise will demonstrate some easy and crowd pleasing ‘instant’ cheeses.
|8||Ageing and Storing Cheese|
The afternoon session will be busy turning your cheeses and learning about the after care that you will need to do at home to finish them off. This includes making up brines for Feta & Edam, how to wax your Edam and how to keep conditions sterile so that you get a great final result.
About your day
This course is suitable for people who have a basic knowledge of cheese making or have taken part in our ‘part 1’ cheese making day. Whether you are a keen cook who would like to diversify your culinary talents or a farmer’s partner like Clare who would like to turn a commodity into something very special, this might be the day for you.
All the techniques used on the day will be suitable for recreating in your own kitchen at home.
Our cookery courses take place on the Catton Hall Estate in large, airy open plan kitchens. We have plenty of free parking.
You’ll have the support of our “kitchen fairies” who’ll ensure you have everything you need. We’ll provide an apron for the day, and also all the equipment and ingredients you need on the day.
Our day courses run from 10.15am to 4 pm. Join the team for early morning refreshments from 10 am.
Book your Place
Please join our waiting list for dates to be released for this cheese making course. Contact us by phone or e-mail 01283 711681.