|A tour of the dairy to see how we do it on a larger scale
|Don't hesitate to ask
|Gary demonstrating how it's done
|Helping you perfect your cheese
|Taking care of the milk
|Home Cooked Lunch
Friday 19th January - 2 Spaces
Saturday 20th January - 8 Spaces
Saturday 27th January - 8 Spaces
Friday 9th February - 8 Spaces
Saturday 10th February - 8 Spaces
Friday 23rd February - 8 Spaces
Saturday 24th February - 8 Spaces
Friday 9th March - 8 Spaces
Saturday 10th March - 8 Spaces
(Correct at 14.10 on Wednesday 15th November 2017)
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 / three cheeses home to eat or to mature further. It will enable you to make simple cheeses at home using basic home utensils, with advice on the best methods of maturing your cheddar further.
We will also demonstrate how to turn 10 litres of milk into another cheese during the day, such as Mozzeralla or Halloumi, and Ricotta from the whey, 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
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 4 years, and has an infectious enthusiam for all thing cheese and food related.
Gary; our newest cheesemaker, and a fully trained chef, Gary will be backing up Mark and Chris, and also cooking a freshly prepared Lunch.
Making cheese always gives one an appetite!
Lunch is followed by a Cheese tasting of several of our cheeses.
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.
Finish approx 3:30pm - 4 pm
Cost of Course & Lunch: £160
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
Please email: email@example.com 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;
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.
The Crown Inn, The Green, Horsted Keynes
Bed & Breakfast in the village.
The Burghurst Lodge, Horsted Keynes
The Croft, Lewes Road, Horsted Keynes
Saxons, Horsted Lane, Horsted Keynes
Twyford Farm, Birch Grove, Horsted Keynes, RH17 7DJ
The Pilstyes, Lindfield
Holly House, Chelwood Gate. (3 miles from Horsted Keynes)
The White Lodge, Nr Lewes.