Cheesemaking Class

Cheesemaking workshop,

Duration: approx. 3-4 hours, Cost: £125 per person

Cheesemaking instructor Ceri Cryer will guide you through soft cheese production.

Learn how to make delectable fresh cheese from scratch with this approximately three-hour class at Brinkworth Dairy. Get ready to discover the tricks of the trade from an experienced cheesemaker. Be taught each step of the procedure and master new abilities. Find out how to make soft cheese. After making beautiful cheeses, enjoy them and other cheeses made at the dairy with the rest of the group. This hands-on experience is ideal for foodies and cheese lovers keen to learn how to make their own tempting treats from scratch.

 

This course will cover:

• Enjoy a cheese making class

• Get expert tuition from Ceri Cryer
• Learn how to make three delicious varieties of cheese
• Savour the creations made in the class

 

Pasteurised milk is used to produce the cheeses on this course. Vegetarian rennet will be used.

 

What to wear: wear clean clothes that you don’t mind if they get a little wet. We will provide hairnets, lab coats and shoe covers.

Please choose the collection rather than delivery option at checkout.

 

Contact ceri@brinkworthdairy.co.uk to book the date.

 

Terms and conditions of cheesemaking courses

1. Payment in full must be made in advance to secure your place on the course.
2. No refund will be made if you fail to attend the course.
3. You may cancel your course with written notice 28 days prior to the course or you may prefer to send someone in your place.
4. You will be refunded your course fee minus a £10 per person administration fee.
5. Brinkworth Dairy are entitled to cancel and course at any time subject to the repayment of any deposit or course fees.

To start off the day watching a calf being born was amazing, the chat about animal husbandry and explaining about the herd put everything into context. The whole course was very hands on and the explanations and instruction from Ceri were relaxed and fun, everyone got a chance to make some cheese. I was particularly impressed we managed to make Halloumi as well as ricotta, feta, Paneer and mozzarella even if the mozzarella didn’t quite go to plan as it failed to go “stretchy”. Seeing the maturing cheeses and understanding how the rind is formed as well as seeing other areas of the dairy where yoghurt, ice cream and butter is made and packaged was interesting.

Being able to taste the cheese we had just made and taking some home was very exciting,  sampling all the other cheeses made at the dairy with biscuits and a huge mug of the most creamy latte I’ve ever tasted was certainly another highlight.

Actually witnessing and doing all of the cheese making steps makes you realise temperature and time play such an important role. Some cheeses you have to cook a bit at a higher temperature,  and I had no idea it was so complicated, although with a bit of practice a recipe a thermometer and some delicious creamy milk, I reckon I could have a go at home in a huge saucepan and save money, even if all I managed was Halloumi .

The cheese we bought was amazing the Avebury  so mild and creamy the Brinkworth blue nearly all eaten Wiltshire loaf a really yummy one , cheese and crackers by the chunk, I’ve never eaten such creamy yoghurt both the fruit and vanilla are to die for, on top of my morning muesli… what else can I say.

Good luck with all your business endeavours 

Kind regards

Fiona and Chris

I can throughly recommend doing this course. Ceri is an amazing teacher, patient and knowledgable. I’m astounded at the amount and range of cheese that we made today…halloumi, mozzarella, cottage cheese, soft cheese and riccotta as well as crème fraiche. The cheese tasting was an added bonus.
A great way to try something new.
Dawn

The Halloumi looks amazing. The creme fraiche was delicious. The ricotta was an unexpected suprise and the fresh cheese was delicate. Loved the whole experience. Amazing how so many different types of products can come from the same 3 ingredients. Loved your knowledge and your obvious love for what you do.
Rebecca