Workshop dates for 2018 – will appear in the new year…
|“5 Cheeses” Workshop Dates||Blues @ Stroudover||Triple cream brie & Havarti|
Making cheese by hand is not only fascinating it is also fun with more and more people wanting to learn how to do it.
The 5 Cheese Workshop, fully hands-on, consists of Feta, Halloumi, Quarg, Ricotta and Mascarpone and is ideal for beginners because the cheeses do not need to mature, may be kept in a normal fridge for its lifetime (which, if you love cheese it doesn’t hang around for long!)
The Blues @ Stroudover Workshop, fully hands-on, consists of a soft blue cheese and a Stilton style cheese and, to give you something to eat whilst your blues are maturing over the next couple of months or so…a fresh cheese that doesn’t need ripening, e.g.., creme fraiche or sour cream etc.
The Triple cream brie and Havarti Workshop, as ever fully hands on, consists of working with white mould and practicing the techniques to make a soft and creamy delight plus an introduction into washed curd cheeses with the semi-firm havarti, such a versatile cheese.
As well as the set dates these workshops are also available at a date to suit you, plus any other type of cheese you wish to learn how to make, such is the flexibility of Stroudover Cottage.
If you want to make other cheeses just ask when a workshop will be offered. We can tailor a workshop especially for you!
Minimum numbers 2, so bring a friend, maximum numbers 6, bring a group and receive a 9% discount!
For more details please contact Patrick on the “Contact us” form.
From the skills you will gain during these workshops you’ll be able to make your own cheese from any milk in your own home.
You will also get to take home some of the cheese you make during the workshop. Perhaps enter it in a local show and measure it against other home cheese makers…
Blesséd are the Cheesemakers!
Patrick is a thoughtful, understanding teacher. His lovely space accommodated our group in style. He took the time to explain all aspects of the cheese making process and answer our questions before we began.
Our group was small enough to receive individual attention, which meant we were shown how and when to stir, what a clean break looks like and the importance of curd size and how to fill hoops…. little things you never get from big cheese making workshops. This made all the difference to my understanding and has improved my results.
The True Blue workshop was held 6 weeks before Xmas…. so we’ll be having some great cheese on the cheese platter this year.
Patrick skillfully coaxed us through the eccentricities of Blue Cheese making in an extremely tolerant way …… even when I did stuff up.
The whole Course was well structured and casually formal as there is some discipline to this fine and cheesy art.
I can strongly recommend this Course and others that I am sure are done with the same finesse.
Watch out Roquefort here I come!