Spend an enjoyable morning making cheese in the Whyte Wytch dairy in Cambridgeshire. The workshop runs from 9.30am – 12pm on a Friday.
Choose from any of the below dates:
- 11th August
- 8th September
- 13th October
- 10th November
- 8th December
Alison Williamson of Whyte Wytch Artisan Cheese, Sacrewell Farm, Peterbrough.
We start with the theory of cheese making, set in the original Sacrewell farmhouse. We then move into the dairy for the hands on cheese making session. You will learn how to make a soft white cheese and will be given a mature Whyte Wytch cheese to take home.
Alison, the owner and cheesemaker, will be instructing you. The practical cheese making forms the main part of the agenda, below.
- Cheese making process
- Raw milk cheese, milk and its constituents
- Starters and rennet
- Practical – Making a soft bloomy rind cheese in the dairy
- Cutting, moulding, salting, ripening and maturing
- Useful information
There will be 4-6 people on each course and plenty of time to ask questions.
The price of the workshop is £90.