Some like it soft and creamy and some just need that little bit of bite. If your wooden cheeseboard is longing for a little farmhouse rustic love, then you’ll be ready to sink your teeth into this calibre of cheese making. Easy enough for the beginner, but requiring all the dedication and passion of a seasoned cheese maker!
A room full of friends laughing around a table…music foraying into the clinking sounds of wine glasses and foaming ales is where a farmhouse cheese belongs. Cubed from a block or sitting proudly in strong wedges amidst an assortment of wheaty crackers, heady salami’s and cured meats, Mediterranean olives, and whole salted nuts, a good farmhouse cheese can make a good night as memorable as the company you’ve shared it with.
We take you back to the basics of honest cheese making at home. Create your own version, just the way you like it. Perhaps plain and refined, or you’re in the mood for smoked paprika flavoured with a good merlot and a side of grilled chorizo? With punchy garlic and chilli and aromatic cumin and fennel at the ready, what will you choose? The flavour combinations are endless!
You’ll start off with cow’s milk from which you will confidently create your own block of semi-hard cheese to take home. It’ll be ready to devour in 6 short weeks for a mild semi-hard creation…or leave it until you can stand it no longer! We say make a few batches at home and have a revolving supply of farmhouse cheeses forever more!
Start your hard cheese making journey today - Book now!
The cheesemaking courses on offer with The Cheesemaker are excellent! This is the 5th course I have done and I thoroughly enjoyed it. Nothing beats learning the art of cheesemaking with hands on experience under the guidance of excellent instructors in the delightful company of fellow cheese enthusiasts.
Very much enjoyed the course. Looking forward to eating the cheese in 8 weeks!
Had a great day. Learnt that making Hard Cheese wasn't that difficult. Pace of the class was good. Size of the class was appropriate. Will be back for another of the classes. Ian Fairhead