A two hour session covering the basics of raw milk cheesemaking and a wildcard cheese like labneh, slow fermented mozzarella, halloumi or feta for tasting at the end
A day long workshop covering lactic set cheeses like French Crottin, bloomy rind cheese, a Tomme-style hard cheese
A two day workshop covering the above as well as Pasta Filata or stretched curd cheese and a couple of wild cards like Norwegian Brown Cheese or Mongolian curd tea
Email to discuss pricing -
As a nomadic cheese professional, I bring the class to you. From a Mozzarella workshop in an old Welsh dairy to an intensive course in a Mongolian Ger surrounded by snow, we can work together to make any setting work.