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Learn to make simple cheeses at home with equipment available in your kitchen

Enjoyable cheese making classes, including cheese tasting, a Dairy Tour and your finished cheeses to take home, ideal for the cheese lover. Our Cheese making courses are unique in that we are a working Cheese Dairy, and during the course we will spend some time touring the dairy to see how cheese is made on a bigger scale, we find that this can be very helpful for our students.

Cheese Making Courses at the Cheese Barn, High Weald Dairy.

 
A recent course attendee wrote,  ‘A wonderful day. The sense of achievement at the end of the day when I left with my own cheese was great. All was made so interesting and clear. I loved the hands on course. The lunch was fab too.’
Next  Courses:
 
Friday 9th May - Full
Friday 16th May - Full

Saturday 17th May - Full

New Dates:- Launched Monday 10th March 2014

Saturday 31st May - Full

 Friday 27th June - 6 Spaces

Saturday 28th June - Full

Friday 11th July - 6 Spaces

Saturday 12th July - 6 Spaces

Friday 25th July - 6 Spaces

(Correct as at 15.00 on 22nd April 2014)

 

BUY A CHEESE COURSE GIFT VOUCHER

 

***** PLEASE NOTE; If you have any problems purchasing a Voucher on-line, Please Telephone Sarah on 01825 791636 and we can take your Booking over the Telephone. (We have been having issues with the website) Thank you. ******

 

Introduction to Making Soft and Hard Cheese at Home

Our course is suitable for all those interested in learning and gaining hands on experience on how cheese is made, and will cover the making of a soft fresh cheese and a hard cheddar style cheese. Teams of 2 will work together and each cheese maker will be able to take their two  cheeses home to eat or to mature further. It will enable you to make simple cheeses at home using basic home utensils.

We will also demonstrate how to turn 10 litres of milk into another cheese during the day, such as Mozzeralla or Halloumi, so there is alot to learn!

Dress; Casual, White Coats will be provided.

 

9.30 am for 10 am start : Meet in the Cheese Barn, at High Weald Dairy, Tremains Farm, Horsted Keynes.

Tea, Coffee and biscuits.

Overview of cheeses and the main stages of making.

We will start the hard cheese making process immediately.

Hard cheese, Starter addition, Renneting, cutting, scalding and cheddaring

Soft Cheese, cutting, draining and adding herbs and spices.

 

 

1.00pm to 1.30 pm Approx (depending on the stage of cheese making!)

Home made Lunch followed by a Cheese Tasting of some 5 or 8 of our different types of cheese.

 

Completion of the cheese making;

Soft Cheese; draining, salt addition, and other flavours.

Hard Cheese, Milling, salting and pressing.

 

At a convenient point, there will be a Tour of the Dairy to watch cheese making on a larger scale and a visit to the cheese maturing room. We find that the Tour of the Dairy will make alot of what we have discusses earlier, fall into place and become much clearer.

 

Course Finish at approximately 3.30 - 4.00 pm

 

 

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Your Course Tutors.

Mark Hardy has had over 25 years experience in cheese making, using cow, sheep and goat milk, covering most cheese types and is passionate about cheese. He explains the process in simple down to earth language and ensures everyone has a relaxed but educational day and leaves with the knowledge and confidence to make cheese at home.

Chris Heyes. Originally a marketeer in publishing, Chris has been making cheese now for 18 months, and has an infectious enthusiam for all thing cheese and food related. Chris will also be cooking our lunch on the day. Making cheese always gives one an appetite!

Sarah Hardy.

Although not a cheese maker, Sarah organises us all and makes sure that everyone attending is happy and looked after, and feels at home on the day.

 

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Finish approx 3:30pm - 4 pm

 

Cost of Course & Lunch: £145

 

Each delegate will take the cheeses (over 1 kg of cheese!)  they made during the day home, ready to eat immediately, or to mature on for 2 - 3 months until mature.

 

This is the perfect gift for the lover of cheese - TO BUY a Cheese Course Gift Voucher  CLICK HERE

 

Alternatively

 

please email: sarah@highwealddairy.co.uk  or call 01825 791636 for a booking form.

 

Some basic small scale cheese making equipment will be available to purchase, such as rennet, starters, cheese cloth, cheese molds, cheese presses, cheese making books, and small cheese making kits on the day.

           HOME CHEESEMAKING SUPPLIES:

 

For Online supplies of cheese making starters, rennets and equipment, please see;

                    --------------------------------

 

www.cheesemakingshop.co.uk

 

 

www.cheesemaking.co.uk

 

Travel arrangements to the Cheese Barn.

The Dairy is on the outskirts of the village of Horsted Keynes. Sat Navs; RH17 7EA

 By car, the Dairy is just 30 minutes from the M25 Jnct 6 (A22) or Jnct 7 (M23) on the M25.

Haywards Heath is the closest Train Station to the Dairy.

Trains from London, Victoria Station depart every 15 minutes to Haywards Heath. It takes approximately 50 minutes. Regular Trains depart from Brighton and take 20 minutes to Haywards Heath Station.

Taxis from Haywards Heath Station to the Dairy will take just 15-20 minutes.

Gatwick Airport is close by (30 minutes), again with very regular trains to Haywards Heath Station.

 
Local Accommodation;

 The Crown Inn, The Green, Horsted Keynes

http://www.thecrown-horstedkeynes.co.uk/home 

Bed & Breakfast in the village.

 The Burghurst Lodge, Horsted Keynes

http://www.burghurstlodge.co.uk/index.php

 The Croft, Lewes Road, Horsted Keynes

01825 790546

 Saxons, Horsted Lane, Horsted Keynes

www.saxons.freeuk.com

 Holly House, Chelwood Gate. (3 miles from Horsted Keynes.

http://www.hollyhousebnb.demon.co.uk/index.html

Silvia Martin, Laurel Cottage, Baxters Lane, Chelwood Gate RH17 7LU

Bed and Breakfast; 1 Double, 1 Single

www.laurelcottage-ashdownforest.co.uk

For further local accommodation, please see

http://www.ashdownforest.com/categories/places-to-stay/

 

Happy Cheese Graduates                  

                  Cutting the Curd!

                  Seeing how it's done on a slightly larger scale. 

 

Home Cooked Lunch

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