Cheese Making Classes

In line with new government advice offered as of February 22nd we intend to fling open our doors again to the cheese loving public and start running our very successful cheese making classes. Classes will relaunch from 21st May 21.

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 should these be still be recommended at the time of your class.

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 will work on your own.

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.

New Bookings 

We understand that it is hard to plan ahead in these difficult days but if it makes it a bit easier we are pleased to offer a special 10% discount on all available cheese making classes booked before March 31st ' Simply enter code Lala21 in the box at checkout to obtain the discount. 

We promise to re book any classes cancelled due to government covid restrictions as soon as possible following the lifting of restrictions and taking into account your circumstances. *

We will of course be flexible with these bookings but will be unable to apply refunds to any classes booked using this discount offer.