Two traditional Stilton recipes will be followed: one from the late 1800s and one from the early 1900s. During these eras raw milk was used in Stilton production and blue mould cultures were not added. Through the make process we will question, What is Stilton? And, how relevant are historic cheeses to what we eat today?
The workshop will be structured as follows:
Two days of workshops:
Saturday 6th October 10am to 7pm
Sunday 7th October 7am to 1pm.
The Stilton make is a long process. The start time on Saturday 6th October is fixed other times will be reviewed over the course of the workshop. To make the most of the workshop it may be best to keep your schedule free for the whole weekend and be flexible with start and finish times.
Attendees will join teams comprising of other cheese enthusiasts and cheesemongers. There will be 4 teams of approx. 5 people. Each team will make a half size stilton following one of the traditional recipes.
During the workshop there will be talks on: The History of Stilton and The Theory of Cheese Making as well as a lot of hands on practical work in making your cheese. There will also be a Stilton tasting where we will taste cheese from different producers and compare Stilton to other blue cheese styles. There will be a cheeseboard lunch both days comprising of cheeses, breads, fruit, jams and chutneys.
We predict the cheeses we make will be ready for consumption in early 2019. The maturation of the cheeses will be managed by the cheesemongers in each team and over seen by the tutors. Updates on the cheeses progress will be posted on the Instagram account @milkjam. Once ready the cheeses will be tested for pathogens. If the cheeses pass the tests you will be sent a portion of your cheese along with a slice of Stichelton.
Please note: As you will be handling milk and curds you will be briefed on how to wash your hands effectively and other personal hygiene practices, we ask you respect these instructions. It is essential that no jewellery is worn. (rings, ear rings, chains and watches must be removed.) Please ensure you remove any nail varnish and avoid wearing perfume and aftershave in case of it tainting the flavours of the finished cheese. If you have long hair, please bring a hair tie. Please wear waterproof and slip-proof footwear, and sensible comfortable clothing. We will move from one pretty warm room to a much cooler room (13-16oC) so please wear layers and bring an extra non-fluffy layer to ensure your comfort.
The workshop will take place at our Maturing Arches/Office: Apollo Business Park, St James' Road, SE16 4ET. Tel: 020 7500 7520
From Bermondsey tube, turn left out of the exit then left down St James' Road. Turn right at the St James' Tavern and you should see Neal's Yard Dairy. This is the goods-in & collections entrance (Arches 1-5). The entrance to the office (Arch 6) is via the back on Lucey Way so walk under the railway arches and go left through the gate to find us.
Joe Schneider of Stichelton Dairy
Joe makes Stichelton at Stichelton Dairy on the Welbeck Estate in Nottinghamshire. Before that he made cheese for Plawhatch Biodynamic Farm and Daylesford. He studied Agriculture at Cornell University in the US. All this experience gives him a wealth of skill and knowledge which he is keen and willing to share. He is a patient and non-judgemental teacher, happy to advise and give you room to learn.
Jennifer Kast of Neal's Yard Dairy
Jennifer 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, Cheesemaking Educational Group. She is driven by a desire to preserve in the simplest forms that which nature provides. Jennifer has a bachelors' degree from the University of Michigan, and a masters degree from Georgetown University.