Summary Artisan Cheese Making with Louise Talbot; Cheddar, Camembert & Labneh

£165.00

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Discover the art of cheese-making and participate in this informative class with Louise Talbot, founder of Cutting the Curd. With a concentration on provenance and understanding the food process from end to end, you’ll not only be able to craft your own cheese from scratch, but also develop an understanding of the process, and taste the difference in quality of hand-crafted food for yourself.

After exploring the early history of cheese and how it is made, you will learn how to produce a range of artisan cheeses including camembert, labneh and a very exciting addition; Louise has developed a recipe for our very own Leiths cheddar.

With all recipes being easy to recreate at home with minimal equipment, you’ll soon be making your own artisan cheeses with confidence.

Practical

Leiths cheddar (students will take home semi-pressed curd to continue to press at home)

Camembert

Labneh

Please note, recipes may change.

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Class structure

Cooking with your classmates is an integral part of your Leiths experience. You will cook some of your recipes in pairs, and some independently – whatever the ratio, there is always more than enough food, and often food to take home too (foil containers and bags provided).

Your day will comprise of a mixture of hands on cookery and demonstrations performed by the chef who is running the session. The exact format will vary from class to class depending on the style of cuisine and, in the case of visiting chefs, their individual teaching style.

Unless otherwise stated, you will be eating the food that you have cooked during your class for lunch, usually with wine or elderflower cordial around a communal table. If your class does not involve cooking lunch you will enjoy delicious sharing platters prepared by the school.

Allergies and dietary restrictions

Please call the school to discuss any relevant allergies with a member of staff. You can read our full policy on allergies and dietary restrictions here.