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Cheesemaking Fundamentals

9:00 am -2:00 pm.

As the appreciation for artisan cheese has grown, so too has the demand for learning the art and science of cheesemaking. Rather than establish classes specifically for the public, we reserve a small number of spaces on our in-house cheesemaking classes for the public.


These classes are focused on learning the fundamentals of cheesemaking, and how this relates to keeping and maturing cheese. As such, the classes are heavy on learning, light on frills. We teach the theory & practice of both enzymatic (rennet) and acid (starter) coagulation and consider different methods of draining curds (cutting, ladling and scalding). Attention is given to the origins of flavour and how cheesemakers craft recipes and methods to capture and enhance flavours unique to their milk.  By the end of the class, participants should be able to see a cheese and have a good idea of the basic method employed to produce it. Participants should also leave the class knowing how to make basic rennet and lactic set cheeses.

Please note: Classes are always on a Sunday and run from 9am-2pm. Please wear waterproof and slip-proof footwear and sensible clothing, with no jewellery or perfume/aftershave.

Jennifer Kast has been affiliated with Neal’s Yard Dairy since 1992. She made cheese for Kappacasein Dairy for 5 years and is co-founder of the MilkJam education group. She is driven by a desire to preserve, in the simplest forms, that which nature provides. Jennifer earned highest honors in German Literature from the University of Michigan and has a Master’s degree in European Politics from Georgetown University.

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