Lets Make More Cheese Cookery Class

About

Following the success of Let's Make Cheese - Part 1, which covers halloumi, mascarpone, mozzarella and butter, Louise Talbot from Cutting the Curd is returning to teach the skills involved in making the more complex cheeses.

Fun, relaxed and informative, it is a total immersion in all things cheese and dairy. You'll go home with a folder of recipes and theory – understanding the science of turning milk into cheese is important - plus a selection of cheese and butter you have made.

This cooking class is a good mix of demonstration and hands-on. Using raw farm or supermarket milk, vegetarian rennet and basic kitchen equipment, you will make:
- camembert
- feta

The session is suitable for vegetarians and gluten free. It is not possible to make it vegan or dairy free.