Perfect for lovers of goat’s cheese, this hands-on workshop uncovers the skills of making your own fresh Chevre, Brie-style goat cheese, Caprini Romano and Greek yoghurt.
Understand the difference between cow and goat’s milk
The trick to stabilising goat’s milk
Cultures, rennet and enzymes
The facts about Brine and Affinage – how best to mature cheese
The health benefits and many uses of whey
Duration 6 Hours – Saturdays 10am – 4pm see CALENDAR for dates
Morning refreshment, lunch with wine.
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