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What makes a successful cheese? Passion and precision as you create.

This one-day course will teach you the fundamental techniques of cheese-making for a variety of soft and hard cheeses including mozzarella, parmesan, feta and ricotta.

Master Cuisine Chef Francis will show you how to develop the different tastes, smells and textures of these cheeses using the thermophilic and mesophilic cultures, salt compounds and different enzymes. Ace the temperature, pay close attention to the method and ingredient measurements and you will soon be a cheese-maker aficionado!

The Course includes: 

All ingredients and equipment required for cheese-making, an apron and all recipes taught in class. You will be taking your cheeses home so be sure to bring a chilly bin!

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