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

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.


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



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.

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

What is included:

  • Refreshments on arrival
  • A recipe booklet
  • All ingredients provided and weighed out for you in advance
  • Lunch of your own making or a Leiths Ploughman’s with Louis Latour wines
  • We do the washing up!

What you need to bring:

  • Flat soled shoes
  • Long trousers and a long sleeved top are advisable

Allergies and dietary restrictions:

We are happy to make adjustments where possible. Some classes are however unsuitable for people with particular intolerances – where the menu would need to be completely different. We need 10 days' notice to be able to properly check the class and adjust the order accordingly. Please read our full policy on allergies and dietary restrictions here.

Louise Talbot

Louise Talbot

As a trained Teacher and self-confessed ‘foodie’, tutor Louise Talbot and her family emigrated from New Zealand to the UK in 2010. Descending from many generations in farming (both in N.Z and UK) Louise has a natural affinity with the land and is proud of her rural heritage.

* All prices correct at time of publishing. Please note that prices are likely to change at the end of each financial year (April).

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