Modules


We talk you through the main styles of cheese - from soft goats cheeses to crumbly blues - and explain what makes an authentic ‘artisan’ cheese.  (Combined with a tasting if not followed by a ‘meet the cheesemaker’ session)
1) An introduction to British artisan cheese 

2) Meet the cheesemaker(s) 
An opportunity to meet a cheesemaker and taste their cheeses (only available for mini cheese school and all day cheese school). Get a real sense of the passion and ‘terroir’ of Britain’s artisan cheeses. Nothing beats talking to a producer about the food they make

3) Creating the perfect cheese board 
How to create a well balanced cheeseboard with a variety of colours, textures and tastes. The classic cheeseboard and more contemporary options focusssing on specific types of cheeses or how to showcase just one great cheese

4) Amazing Tastes 
A hands-on session where you get the chance to combine the cheeses we’ve talked about with other ingredients like breads, biscuits, fruits and nuts to create exciting and original cheeseboards and cheese plates. (Only available for mini cheese school and all day cheese school)  

5) Wine vs beer ‘smackdown’ 
Which makes the best pairing for cheese, wine or beer? We pair 4 cheeses with 4 wines and 4 beers and let you decide which wins out. We like to involve a local brewer and wine merchant in this if we can. 
(We can also do this with other drinks such as cider, whisky or soft drinks. The cost of the event will vary depending on the drink involved.)
6) Cheese and wine matching 
An introduction to the subject for shorter events. 3 cheeses, 3 different wines - and they may not be the ones you’d expect! (We can also base this tasting on beer for beer-lovers)
 
7) Buying, storing and serving cheese 
What to look for in a cheese shop, how much to buy, how to look after it when you get it home and what temperature to serve it. The right way to cut cheese and what cheese knife to choose. A really useful nuts and bolts session on how to get the best from your cheese.

8) Cheese in the kitchen 
How to cook with cheese and use it in different types of dishes. (Can be combined with a cooking demonstration if there are suitable facilities). Recipes supplied

9) A cheese lunch (or supper)

At some venues we can organise a light lunch or supper after the event. This is included in the price of the all-day Cheese School but is normally an extra for other events.
PLEASE NOTE: THE MAJORITY OF CHEESES WE WILL BE TASTING AND TALKING ABOUT WILL BE UNPASTEURISED AND MADE USING TRADITIONAL (NON-VEGETARIAN) RENNET.









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