From curds and whey to the finished truckle, learn how to make cheese with a day of delicious dairy at River Cottage Cookery School.
As Monty Python had it, blessed are the cheesemakers – and we quite agree. Led by award-winning cheese expert Tom Calver, of Westcombe Dairy, our one-day course is a fantastic introduction to the world of artisan cheese.
You’ll be guided step by step through simple techniques to craft a variety of lovely cheeses, including a hard cheese, a Camembert-style cheese and a soft ricotta, leaving with your creations in hand and perhaps a new hobby too. Set against the stunning rural backdrop of River Cottage HQ, the day is a celebration of fantastic food and culinary tradition.
09:30 - 17:00
Arrive at River Cottage
You’ll be met at the top of the hill and transported to River Cottage HQ by tractor and trailer.
Make yourself at home
You will meet your host and start the day with tea, coffee and treats fresh from the kitchen.
In pairs, you will begin the process of making a hard cheese using milk from Tom’s dairy, and learn about starters, rennet, temperatures and techniques.
Once your hard cheese is progressing, you will move on to create a starter rennet for your soft cheese and get this underway too.
Using the leftover whey from the hard cheese, you’ll try your hand at making your own ricotta – an easy method to replicate at home.
Food is always the focus at River Cottage, and a two-course lunch of local, seasonal fare will be one of the highlights of your day.
The afternoon will be spent completing your cheeses, shaping and turning them in their moulds. You’ll learn how to care for them as they mature, and enjoy a little cheese tasting too.
There will be time to chat to Tom and your fellow scholars before being whisked back up the hill by our tractor and trailer, cheeses in hand.
Please let us know in advance if you are vegetarian, so that we can cater for you in the cheese making process.
Please note: This is a guide to the activities that will make up your course at River Cottage. This is by no means set in stone and will depend on seasonal availability.
On occasion cookery schools will use equipment that includes induction hobs. It is recommended that people with pace makers should not work on these units. If you are concerned or would like to check whether or not induction hobs will be used on the course you are interested in, please call us on 01297 630302.
This course is run from River Cottage HQ on the Dorset/Devon borders. Full address details of HQ will be provided once you have booked.
We are a licensed venue. We have a wide selection of the finest organic wines available to purchase.
If you need local accommodation we have a full list available.
We would advise that this course is only really suitable for 12 years of age and upwards. Under 16s must be accompanied by an adult. We put these guidelines in place for the safety, comfort and enjoyment of all our guests.
- Sustainable Restaurant Association
- Food Reader Awards 2014
- The British Cookery School Awards 2014