During this 4 hour session (we’ll dip in and out over the 4 hours) you’ll produce a dear little truckle of delicious Cheddar cheese using 4.5 litres Whole milk. Minimum maturing is one month from make, but the longer they’re matured the stronger and more delicious their flavour will be!
You will require a saucepan that holds 4.5 litres of milk and weights of 2-2.5kgs and 5kgs and 10kgs. Suggestions include dumbbells, barbells, bricks wrapped in clingfilm, lead weights etc. Even a 5kg bag of dishwasher salt has been used!
Course cost is £35 fee + £25 materials incl p&p. Materials posted to you will include – vegetarian rennet, cultures, calcium chloride, plastic moulds, cheese cloth and cheese wax. The equipment list (general kitchen utensils) and recipe will be emailed prior to the session with Zoom link emailed the week of class.
Suitable for first time cheese makers.