About

At Cheese School, we’ll reveal the mystery about how one simple ingredient - milk - can turn out so many different ways, how cheese is made and matured, how to create different kinds of cheeseboards and cheese plates balancing colours, tastes and textures. 


We’ll give you loads of new ideas for serving cheese including pairing them with different drinks such as wine, beer and cider. 


We’ll give you recipe ideas for using cheese beyond the tried and tested favourites (though we’ll aim to give ultimate versions of those too!) 


We’ll show you what to look out for when you’re buying cheese and how to keep it in peak condition once you get it home. How to cut it, what the best type of cheese knives are . . . You name it, we’ve thought of it!







PLEASE NOTE: THE MAJORITY OF CHEESES WE WILL BE TASTING AND TALKING ABOUT WILL BE UNPASTEURISED AND MADE USING TRADITIONAL (NON-VEGETARIAN) RENNET.


"Thank you - really informative and interesting - loved the cheese/wine/beer matching and the insights into cheesemaking science and cheese storage."

If you don’t know much about cheese this will open your eyes to the fantastic range of artisan cheeses that Britain has to offer. If you do, it’s a chance to take your enjoyment of cheese to an entirely new level: cheese nirvana!


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