A method of pressing your cheese is required.

How exciting!!! Now we move into the realm of hard cheese. They take a lot longer to age but are worth the wait.

Havarti – A delicious, creamy and quick to ripen hard cheese. A fantastic, beginners hard cheese, as it can be eaten from 6 weeks after making.

Cheddar – The all time favourite although longer aging is required. Can be eaten after 2 months for a mild flavoured cheese and after several months for a stronger flavour (just focus on the Havarti!!).

Crackers- Make your own crackers to bring out the flavour of your cheese.

We will also be making some quick soft cheeses that are yet to be decided.

Dates and price coming soon. Register for a hard cheese making workshop today!

To secure your place, please Register your interest. A 50% deposit is required to hold your place with the balance due on the day. Donna will email you her bank account details. Changes can be made for another workshop date if 'something comes up' up to three days prior to start date.

**************************************************************************************************************
~ * ~ * ~ * ~ * ~*Gift Vouchers available NOW. Just send Donna an email.~ * ~ *  ~ *  ~ * ~ *
***************************************************************************************************************