Historic cheese making

Friday 2 June 2017



The course

We shall be making a number of different styles of cheese from skim milk cheese to cheddering, cottage cheese to ‘green cheese’. Looking in detail at a number of historical cheese recipes from the 16th, 17th 18th and 19th centuries. Expect to go home smelling faintly cheesy! This day follows on from our previous Introduction to traditional dairying course, although prior knowledge is not essential.

The tutor

Lesley Parker has a BA (Hons) in history and has taught history and been involved in museum education in Sussex for the last 15 years, including at the Weald & Downland Open Air Museum. In her role at the Museum she interpreted the social history of the buildings for museum visitors, she is now a freelance Museum educator and food is one of her life-long passions.

Participant information

Places are limited to 8 participants.
Please wear appropriate clothing as we will be using real fires (long trousers from natural materials and no open toe shoes) and please remember that the smell of stale milk can linger. This course takes place in an historic building which can be cold, so it is advisable to wear layers.

Please bring containers to take home your cheese samples.


£60 per person, to include tuition, teas and coffees. The Museum café will be open or you can bring a packed lunch.

The Museum

The Weald & Downland Living Museum has over 45 historic building exhibits. It is also home to the award winning and innovative Downland Gridshell, which houses a conservation workshop and artefact store, and is also used for many practical courses. The Museum runs a full programme of courses in historic building conservation and traditional rural trades and crafts, along with MSc programmes in Building Conservation and Timber Building Conservation validated by the University of York. Please telephone for further details.