Saturday 23 June 2018
Find out about the process of cheese making from start to finish and the ingredients used to make both soft and hard cheeses. A hands-on day using recipes from 1900-1934, as well as information on cheese making through history.
Paul Thomas is a freelance technical consultant, dairy scientist and raw milk cheesemaker. He teaches professional cheesemaking courses. After graduating with BSc (Hons) Biochemistry from the University of Dundee in 1999, Paul spent several years working as the affineur at IJ Mellis Cheesemonger in Edinburgh.In 2013, with his wife Hannah Roche, he set up Thimble Cheesemakers, producing two raw milk soft cheeses: Little Anne and Dorothy.
Paul has worked closely with the technical committee of the Specialist Cheesemakers Association and he has written widely on the science and history of cheesemaking. He is a Fellow of the Institute of Food Science and Technology.
The course will take in a historic building so it is advisable to wear layers.
Fees and refreshments
£70 per person, including tuition, teas and coffees. Vegetarian refreshments will be provided, if you have any other dietary requirements please let us know in advance.
Please read our terms and conditions before booking.