Introduction to traditional dairying

Saturday 8 July 2017


The course

A hands on day spent in the Pendean Farmhouse focusing upon historic dairying techniques, tasks and ingredients. We shall be making a butter and a number of different style cheeses. Learn more about traditional recipes and time honoured techniques

The tutor

Cathy Guilder has degrees’ in History and Heritage with further studies in Theology. She writes, teaches and researches a wide range of historical topics including Religious Observance during the Reformation and Tudor women’s social history. She has worked with the Weald & Downland Museum as a historical Interpreter for many years and actively participates in historic cooking demonstrations for the public at many local venues and She has also appeared in historical television programs such as BBC four’s Christina of Codicote and The History of the Home and BBC2 Ready Steady Cook. She has also participated in educational pod casts for primary schools, in the much acclaimed ‘Cook It’ project.

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. Since the course takes place in an historic building you may wish to bring layers, as it can be cool. It is useful to bring a few containers of a variety of sizes to take anything home.


£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.


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