In this hands-on class you'll learn how to make feta (including marinated Persian feta), halloumi and mascarpone. We'll take a deep dive into the story of milk, beginning with life in the soil, how different seasons and type of animal influence it's composition and how to source and select the best quality, local milk for making cheese. You will receive recipes, notes and take home the cheese made in the class. A delicious lunch will be served. I'll share with you a collection of mouth-watering recipes that showcase the cheese we make in the class plus all my marvellous ways to use the leftover whey. The classes are small and intimate with ample opportunity for questions, one-on-one guidance and all my tips and troubleshooting tricks. All this can only, develop and strengthen your understanding and serve you well in your home kitchen.

Description supplied by the event organiser.