For those who want to go further. Blue cheese, washed rinds, and the science behind ageing. This course assumes you can already make a soft cheese and want to understand what happens next.
This course moves into the techniques that require more patience and understanding: blue cheese cultures, washed-rind methods, and the controlled environments that let a cheese develop properly over time.
You won't leave with a finished aged cheese — ageing takes weeks — but you'll understand the process completely and know exactly what to do when you get home.
date in 2026, book early
There is one Advanced Workshop in 2026. Nine spaces. Saturdays, 10:00 to 16:15.