May 15 @ 10:30 am - 2:30 pm£45
During this 4 hour session (we’ll dip in and out over the 4 hours) you’ll produce a dear little truckle of delicious cheddar using 4.5 litres Whole milk. Minimum maturing is one month from make.
You will require a saucepan that holds 4.5 litres of milk and weights of 2-2.5kgs and 5kgs and 10kgs. Suggestions include dumbbells, barbells, bricks wrapped in clingfilm, lead weights etc.
Course cost is £25 fee + £20 materials incl p&p. Materials posted to you will include – vegetarian rennet, cultures, calcium chloride, cheddar moulds, cheese cloth and cheese wax. The equipment list (general kitchen utensils) and recipe will be emailed prior to the session with Zoom invite the the week of class.