Perfect for lovers of goat's cheese, this hands-on workshop uncovers the skills of making your own fresh Chevre, Brie-style goat cheese, Caprini Romano and Greek yoghurt.

• Understand the difference between cow and goat's milk
  The trick to stabilising goat’s milk
• Cultures, rennet and enzymes
• The facts about Brine and Affinage - how best to mature cheese
• The health benefits and many uses of whey

Duration 6 Hours – Saturdays 10am – 4pm see CALENDAR for dates
Morning refreshment, lunch with wine.

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