At this all-day, entry-level workshop you will be making, learning (and tasting!) gooey Camembert, spreadable Persian style feta, squeaky Halloumi, tangy Quark and delicate Ricotta. These are great cheeses to learn from, as they teach a range of basic techniques.

Workshops are limited to eight participants, to ensure hands-on experience and sufficient individual attention from me. You will take home the cheeses you make on the day (some of them in their moulds, to finish draining/ripening overnight); the recipes and care notes; and a great experience!

We will provide morning and afternoon tea, and lunch. If you have specific dietary requirements, we are flexible, so please let us know in advance.