Until I agreed to pop along to this workshop for the Food Festival, I’d always vaguely assumed that making cheese was something that needed to happen on an industrial scale, involving loads of specialised equipment, some tricky chemistry and something yucky from the inside of a cow’s stomach.
After just twenty minutes with the incredibly engaging and enthusiastic Mandy Nolan, it turns out that it’s perfectly possible to make your own soft cheese in your own kitchen in just a couple of hours. Who knew?
The demonstration was a quick introduction to the one-day courses that Mandy holds just down the road in Poling. In just one day, you can learn to make Camembert, Brie, Feta, Ricotta, Marscapone and Quark, take samples home and start making your own from day one.
Mandy’s enthusiasm is completely infectious, and her passion for what she’s doing shines through, whether it’s gently jiggling curd or patiently explaining the difference between pasteurised and homogenised milk. And the cheese! Crumbly, salty feta; pungent, oozing camembert… Mmm… Think I might have found a new hobby!
Tuesday 23 to Saturday 27 October, 10am – 4pm
Cheesemaking Workshops with Mandy Nolan
Contact: 01903 889 730, email@example.com
Location: Perry Barn, Poling St, Poling, Arundel BN18 9PS
Friday 26 October, 7pm ‘Wild at Sage’ has now sold out, but an extra night has been added on Saturday 27th:
Cost: £30 (booking essential)
Contact: 01903 883477
Location: Sage Cafe & Restaurant, Castle Mews, Tarrant Street