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Cheese-making is a complicated process that is as much art as science. The long tradition of farmhouse cheese-making can be continued by anyone with interest and patience. It has a very long history in Britain - primitive cheese-making tools have been found in Iron Age settlements. Centuries ago, all cheese made in Britain would have been made using sheep's milk; only much later was cow's milk used. Flavour, body and texture will vary according to local factors, including the health of the animals.
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Join us in this active, creative and fun workshop. |
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Please book by phone 566009 or by email |
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Ruth Goodman
is one of the ‘hands-on historians' who joined the BBC’s
2006 Welsh hill-farm re-enactment. She leads this day workshop to
show us how it used to be done - and still can be!
During this practical day participants will use a hand-churn to make butter, which will be salted and potted for winter. We will
learn the process of making soft and hard cheeses. And we will explore vegetarian forms of rennet for curdling the milk.