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An essential introduction to cheese making, this half-day course at the Cookery School will cover the fundamental principles and techniques behind a variety of beautiful cheeses, under the watchful guidance of our in-house Cheesemaker Peter Kindel.
With over 30 years of experience, he will speak about the milking process, the science behind cheesemaking, the cultures and timings according to the time of the year and the techniques that will give you the confidence to make amazing cheeses at home.
From ricotta to mozzarella without forgetting homemade butter, you will come back home with lots of goodies. At the end of the course, we will do a tasting of our award-winning cheeses we make at Daylesford over a glass or two of our cider.
£95 per person; includes practical and demonstration cheese making, lunch, refreshments and all course material.
Half Day Course: from 11.00am to 2.00pm
To book a course, please call us on 01608 731 620 or email us at THECOOKERYSCHOOL@DAYLESFORD.COM
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