Introduction to Cheese & Butter Making – SOLD OUT

The Course

In this course we will look at the history and science of cheese and butter making, and the types and styles of cheese that spread across Europe along with the advent of agriculture.

Using the Museum’s 19th century dairy, we will have practical demonstrations on how to make your own butter, simple soft cheeses and the process of making hard cheeses. By the end of the day you will be able to go home and try out the skills you have learned without any specialist equipment or ingredients.

The Tutor

Marc Meltonville has worked in numerous museums over the years looking at many aspects of social history. For the last 25 years he worked as Food Historian for the Historic Royal Palaces bringing to life the Tudor Kitchens of Hampton Court, the Royal Kitchens at Kew Palace, and the Chocolate kitchen of King George II. Marc has also presented dining events at Kensington and Buckingham Palaces and Hillsborough Castle.

Marc now works as a consultant Food Historian researching and lecturing on many diverse subjects across the UK and the world.  From 18th century distilling and brewing in Virginia to 4500 year old feasting at Stonehenge. In 2019 he even took the story of roasted lamb to discerning audiences across Japan. He recently finished work with the FoodCult Project at Trinity College Dublin to research, design and rebuild a Tudor brewery and spent last summer working on a study of Roman Classical dining. His latest book The Tavern Cook published by Prospect Books is available from March 2023.

Participant Information

Part of the day is hands-on so please bring an apron or wear clothes you don’t mind getting dirty.

Fee & Refreshments

£80 per person, including tuition, teas and coffees. If you have any dietary requirements please let us know in advance. The Museum café will be open or you can bring a packed lunch.