Cheesemaking 2.0: Hard Pressed Cheeses
If you walk into my kitchen on any given day, you will find a range of bags, pots, bowls and moulds lining my countertops. Each and every one will be filled to the brim with goat's or cow's milk from our herd in various states of fermentation (or consumption).
We started with a range of fresh cheeses (you can learn those in our Intro to Cheesemaking course) and moved on to making hard pressed, aged cheeses. We now make all of our own cheeses, from chevre to cheddar.
This online course is the accumulation of that knowledge - my top tips and tricks for making hard cheese in your own home. This course will focus on pressed, aged cheeses:
- Working with Pasteurised Milk
- Working with Raw Milk
- Traditional Cheddar
Course Starts 1st May 2021
This course is hosted on Mighty Networks - a comprehensive platform that allows us to host the community, live sessions and online courses all in one space.
Once your purchase is completed, you will receive an email with the details you need to join the network, or add this course to your profile if you are already a member.
Step by step instructions for joining the network are available here.
The course is available to work through at any time.
Buying this course as a gift? On completion of your purchase, you will receive an email from our automated system. Click the link for gift purchasers to download a gift voucher to print and send, or email to your gift recipient.
Find out more about gifting an online course from Gartur Stitch Farm School here.