Valley Cheese Makers Workshops

Valley Cheesemakers are passionate about cheese. We’re inspired to share our knowledge with others who are keen to learn about cheesemaking too and we love to engage with participants at our Workshops. Learn more about the workshops we offer and how to book your place.

Classic Cheesemaking
The Classic Cheesemaking Workshop introduces cheesemaking skills by making delicious everyday cheeses including Feta, Haloumi, and Ricotta. There will also be discussions and tastings of Yoghurt, Labneh, Quark, Mascarpone, and Sour Cream.

Soft White Cheeses
Soft white cheeses are popular and this Workshop will provide the opportunity for you to make cheeses including Brie and Camembert, either to enjoy yourself or to give as a gift.

Blue Cheeses
Blue Cheeses come in a range of forms, from a creamy blue to Roquefort-style or Stilton-style. This Workshop will demystify the process of creating some of these very appealing cheeses.

Firm Cheeses
Some cheeses, like cheddar, are often known as “hard” cheeses but that does not mean they are difficult to make, simply that they need time to mature and become firm. This Workshop will look at a variety of cheeses and discuss whether they are, in fact, hard, firm, or mature, along with learning about how to preserve cheeses through waxing. We include semi-hard cheeses in this Workshop as the maturing time is shorter so the cheese can be eaten sooner. The cheeses made in this Workshop include Havarti, Smoked Caerphilly, and Red Leicester-style – all of these cheeses can be made in the home kitchen with little effort.

most commonly asked question is “can we take our cheeses home?”. The answer is “yes”! The cheeses you make in your group are yours to take home, nurture, and enjoy (sharing optional).

Timing: workshops generally run from 9:00 am to 3:30 pm.

Please note that induction cooktops are used in the workshops. If this will cause health issues for you, or if you have a pacemaker, please let us know.