Cheese Making Classes

*** 2021 Cheesemaking classes - Special offers and update as at May 18th 2022***

Thank you for taking a moment to look at our cheese making class page. Happy new year. We are thrilled to share that the Guardian on 28th November 21 lists our classes in their top 10 foodie courses

Due to late notice cancellations we are pleased to offer last minute spaces for Friday 20th May full day cheese making class for £125pp

- Our next weekday 'Morning in the Dairy" weekday classes with spaces will be Wednesday 8th June. These places are currently on special offer

- Our next Sunday Morning in the Dairy class (also on special offer) is Sunday 1st May - this can be found here

Our next 'Make your own Halloumi class' can be found here Our next dates will be 8th May.

*Please note classes booked using special offers are not refundable nor transferable.

1We 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 short evening or afternoon classes and weekday 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 10am (coffee 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 goo.gl/2mgnS0

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