07 FEB
2017
Professional Cheesemaking - Cheddar, Cheshire and Hard Cheese
The School of Artisan Food
Combining technical information with practical sessions, this three-day course is designed for existing artisan cheesemakers or those wishing to produce hard cheeses on a commercial basis.
The course aims to ensure that the practical understanding gained during the three days may be applied to improve the production of any hard cheese type, and not just to teach the recipes selected for the course.