We have two places left for a one day home enthusiasts course on Thursday 5th June if anyone is interested.
We will be using goat milk – but it handles the same as cow’s milk – no difference between the two
Thursday 5th June 2014 using goat milk
Start time is 8.15am, bring clean shoes that you do not mind getting wet or clean wellies and a notebook if you want to take notes. We will provide whites and hairnets and all equipment.
The cost is £125 +VAT = £150 and you will take home your cheese for further pressing. During the day, we will discuss the science behind cheese making, common pitfalls, cheese safety awareness, the various steps to hard cheese making, answer any questions you may have and you will be able to help make a larger vat of cheese if you fancy it.
We hope to give you enough knowledge and confidence to make decent cheese safely at home. We always hold cheese making classes at the same time as making 1,900 litres of goat cheese in our large vat so it can be interesting to compare small makes to large makes – it is the same process. Goat milk handles in exactly the same way as cow’s milk for anyone wondering!
We should finish at about 2.30pm, but you are welcome to stay on for a brew and watch or even join in the rest of the cheese making in the large vat. If you need somewhere to stay, we recommend Cocketts Hotel in Hawes, but here is a link to Trip Advisor on all Hawes B&Bs and hotels.
If you are interested, please e-mail Iona at firstname.lastname@example.org
All the equipment you need to make hard cheese: a two crate system, a sharp knife, colander and jug – that really is it
Here is some feedback from camera-shy Tina from our last cheese making class:
‘I just wanted to say that I really enjoyed the cheese making course. It was a perfect mix of information, practical skills, guidance tailored to my needs and good company. Add to this the fact that I have a great cheese ( a few crumbs fell off when I was binding the cheese – it would have been a shame to waste it). It was also good value especially as I received 121 tuition.
I am really looking forward to three things (1) tasting the cheese when it has matured (2) trying to make a cheese at home from supermarket milk (3) returning for the goat’s cheese course.
All the best with everything including your “new cheese”. Feel free to use my feedback ( per Tina of Oldham)’
Thank you Tina, you were great to have here, and we enjoyed your company too! Good luck with your experiments at home with shop bought milk and we both look forward to seeing you very soon.
I do not know why, but our cheese making classes are proving very popular and spaces are filling up fast. We are offering them on a first come, first served basis, so book your slot now!
Here is a list of dates available, though there will be more dates available when we finalise our goat milk schedule. Please keep checking dates as I will add to them as and when our goat milk schedule is confirmed.
For more information, including prices, about our cheese making classes, check out our blog page: https://ribblesdalecheese.wordpress.com/the-little-cheese-shop/
Monday 21st Jan 2013 making a cow’s milk Wensleydale cancelled due to snow
Tuesday 22nd Jan 2013 making a cow’s milk Wensleydale
Tuesday 29th Jan 2013 making a goat milk Wensleydale TBC
Wednesday 30th Jan 2013 Making a goat milk Wensleydale
Thursday 31st Jan 2013 Making a goat milk Wensleydale
Monday 4th February 2013 making a cow’s milk Wensleydale Andrew & Darrall
Tuesday 5th February 2013 making a cow’s milk Wensleydale Catherine
Monday 18th February 2013 making a cow’s milk Wensleydale Alan
Tuesday 19th February 2013 making a cow’s milk Wensleydale Steve
Monday 4th March 2013 making a cow’s milk Wensleydale
Tuesday 5th March 2013 making a cow’s milk Wensleydale
Monday 18th March 2013 making a cow’s milk Wensleydale
Tuesday 19th March 2013 making a cow’s milk Wensleydale Frances
We held our first cheese making class of September last Thursday. Mark
Mark with his block of Wensleydale Goat cheese
came to make his very own cheese using our crate system and made a very splendid Goat Wensleydale whilst we made two vats of exactly the same cheese so he could compare his with ours.
It was Mark’s wife, Ema, yes, with one ‘m’ who got in touch with us and arranged a surprise birthday present for Mark who said he had had a great day and that it was his best ever birthday present.
It was a pleasure having Mark with us
Mark with his finished salted and milled cheese
and I have to say, he did make a splendid looking cheese which he took away with him in its cloth and pot to
Wensleydale Goat cheese in the pot
If you are interested in learning how to make cheese, please e-mail Iona on email@example.com We can teach five people at a time and we go through the basics of cheese making, commercial equipment and how to make cheese at home using kitchen equipment and run through the science behind cheese making.