Cheese Making Classes

Well that was a crazy time.  Who knew!

 We have decided to fling open our doors again to the cheese loving public and start running our very successful cheese making classes.

 We want you to have a great and fun day but obviously things have changed, and we have put in place a few extra measures to ensure your safety.

This is a commercial food production space and we have always maintained the highest level of hygiene and cleanliness. All surfaces in this dairy; walls, tables, doors, equipment, handles etc are regularly cleaned and disinfected or steam cleaned.

Class sizes have been reduced to ensure we can all maintain social distancing.

During classes all the doors will be left open to ensure sufficient air flow and ventilation to the workspace area.

All guests will be offered face masks, gloves, handwashing facilities and aprons. 

Any food will be ready in pre-packed boxed rather than our usual buffet style.

In the past participants have worked in pairs. This will only continue if you are part of the same family group or bubble. If you are attending alone, you are very welcome to attend but will work on your own.

 You will be required tp provide contact details for track and trace.

We will assume that all participants will not have had any onset of any Covid19 symptoms or knowingly been in contact with anyone displaying symptoms in the previous 14 days.

If you have a booking and are feeling unwell please contact us, we will help rearrange.
We are completely thrilled that the Guardian has listed us as one of the top foodie courses in the UK - read it here
Have you ever wondered how cheese is really made and if you can do it at home? Well now you can find out with our  range of full 1 day courses or short evening or afternoon classes  that teaches you the art of cheese making at home without the need for any special equipment (a bucket, cloth and colander). We will provide all the equipment, milk and starters for your experience – you just show up. We can also have available packs for you to take home e.g. milk and rennet etc so you can develop your own cheese. For all course types,  dates and availability please scroll to the bottom of the page.
Our full day course runs from 9.30am - we aim to finish by 4pm. We will teach you a bit of the science of cheese making but mainly it is a fun practical day. There will be lots of time for questions and discussions.

The itinerary for the full day class includes:

  • Refreshments on arrival
  • An introduction to cheese making
  • Milk tasting/comparison session
  • Selection of cheese samples throughout the day  
  • Discussion and practical on maturing of cheeses with tips and hints
By the end of the day you will have made and will take home to mature a semi hard white cheese, a semi hard blue cheese,  a lovely soft curd cheese and a small camembert style cheese that you can put in your fridge and mature to your own taste.
Course notes and recipes will be provided as will ongoing support should you need us. 
A catered vegetarian lunch (with cheese of course) will be served at an appropriate break time.
And as this is a food course we will be stopping mid afternoon for homemade cake and drinks
 
Please wear robust closed in shoes and no jewellery (we don’t want to be searching for engagement rings in the cheese curd) and can I ask no strong perfume as the scent molecules can taint cheese (Chanel No 5  is a great perfume but not in a mozzarella).
Check out the review from Time Out London 
All courses take place in our Micro Dairy in Tottenham, London.
Full day, short, and bespoke classes can be arranged for private groups please contact us info@wildescheese.co.uk  or call Philip on 07758755248 to discuss your requirements.
Why not give one of our courses as a gift? we have a range of gift cards available at various prices.
Cultures and rennet
We now have a range of cheesemaking cultures and rennet available - pre orders for collection at one of our courses now available.
Have a question please e mail us info@wildescheese.co.uk 
What people say:
I just thought that I'd let you know that I did indeed enjoy the cheese-making course yesterday. More especially, I'd like to congratulate you all for what was clearly a very well thought-out and well executed day.  I was impressed with the way that you had all the equipment and ingredients ready when they were needed, and in how we progressed from one phase of the course to the next without any obvious delay.  There must have been quite a lot going on unnoticed in the background to make it all work so smoothly.  Your approachability and willingness to answer questions was also much appreciated.

Please pass these comments on to all at Wildes.

Best regards,

Tom