Special Food Lectures at The School of Arisan Food

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Advanced Artisan Cheese Making course - School of Artisan Food

Join cheesemaker Paul Thomas for this advanced cheesemaking session developed for professional and aspiring cheesemakers with all levels of experience. This course is a combination of practical dairy sessions complimented by the theory, science and knowledge required to produce a delicious cheese.

The act of making cheese occupies only a small part of the daily operation of a cheesemaking business. Taught by industry expert Paul Thomas this course aims to balance practical dairy sessions with the theory and knowledge required to operate safely and with confidence.

Experienced cheesemakers, new employees and start-up businesses alike will benefit from developing their knowledge of the regulation and food science that underpins traditional artisan cheesemaking.

The practical sessions for this course will centre on some unusual cheese types that will be made on a daily basis to enhance understanding of subtle changes in the milk and environment. There is an incredible learning opportunity afforded by repetition of a process and we believe we are the first to offer a course of this type.

This approach may be of particular benefit to cheesemakers who produce only once or twice per week as well as those who produce every day but in small quantities.