Current Cookery Courses
Sunday 11.00am-3.00pm | Led by Louise Talbot
Following the success of Let's Make Cheese - Part 1, which covers halloumi, marscapone, mozzarella and butter, Louise Talbot from Cutting the Curd is returning to teach the skills involved in making the more complex cheeses. Not only is she an Academy of Cheese Training Partner and a member of the Specialist Cheese Makers Association, she also has been a guest tutor at many cookery schools: Leith's School of Food & Wine, Divertmenti, Waitrose ... and now Vaughan's Cookery School! Her relaxed and informal style allows you to soak up a lot of essential information, whilst having an enjoyable and creative exeprience so that you will take away everything you need to be able to make fanatastic cheese in your own kitchen..
What a joy to spend a day making cheese and then being able to successfully reproduce it, over and over again at home. Louise made what I had thought was a mysterious process clear and easy to understand. I was impressed. Judy Dain, Course Director @ Vaughan's Cookery School
There is no need to have completed the previous Part 1 cheesemaking workshop (although you will love it) in order to take part in this one. The whole session is a good mix of demonstration and hands-on. Using raw farm or Supermarket milk, vegetarian rennet and basic kitchen equipment, you will make:
Fun, relaxed and informative, it is a total immersion in all things cheese and dairy. You’ll go home with a folder of recipes and theory – understanding the science of turning milk into cheese is important - plus a selection of cheeses you have made. Along with all this, you will also have the skills and knowledge required to make a wide range of different cheeses, with techniques and tips for hard cheeses explained.
This busy hands-on session will include time-out for hot/cold drinks and homemade biscuits/cake and lunch, with wine or a non-alcoholic alternative..
All ingredients, equipment, aprons etc. will be provided. Louise will have cheese kits available at £30 extra, for those who’d like to get started at home straight away
Please wear non-slip comfortable footwear.
The session is suitable for vegetarians and gluten free. It is not possible to make it vegan or dairy free.
Please check your Junk/Spam folder for our letter of confirmation if you haven't heard from us within 48 hours. Alternatively, send an email to firstname.lastname@example.org to which we can send a direct reply.
Special Dietary Requirements?
Let us know beforehand by calling us on 01380 530203 or tell us at the checkout...
Many of our cookery courses are suitable for vegetarians, vegans, and can often be adapted for those with food allergies or who are sensitive to some ingredients.
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Cancellation Policy: Vaughan's Cookery School
Transfers or refunds are available up to 15 working days before a class. No refund or transfer is available after this time.
To book with a Gift Voucher either call us on 01380 530203 or contact us with your voucher code.
Please include the date & title of your chosen course in your message.