Cutting the Curd Cheesemaking Classes

Cutting the Curd Cheesemaking Classes Learn to make cheese for your home using raw farm or Supermarket milk and basic kitchen equipment. Fun, relaxed and friendly classes.

With a love of good food and a desire to reconnect with lost skills of the past, ‘Cutting The Curd’ Cheese Making Classes will teach you how to confidently make a range of delicious soft cheeses for your home. As a trained Teacher and self-confessed ‘foodie’, tutor Louise Talbot and her family emigrated from New Zealand to the UK in 2010. Descendant from many generations in farming (both in N.Z an

d UK) Louise has a natural affinity with the land and is proud of her rural heritage. She appreciates the simple pleasures of growing ones’ own vegetables, home baking, keeping hens (and in some cases pigs!) and sees cheese making as a lost art form …… and is a little concerned also about global food production and food security in the future.

“Not everyone can keep a cow, but we can all make cheese!”

Cutting the Curd Cheese Making Classes will explore the early history of cheese, the basic principles of how cheese is made and demonstrate (with your help!) how to produce a range of soft cheeses such as halloumi, mozzarella, mascarpone, salad cheese (feta) and cream cheese – using raw farm or supermarket milk and vegetarian rennet. You’ll sample cheese as its made and also take a selection home with you. The class is a good mix of demonstration, hands-on, theory and tasting. You will leave with course notes and recipes (and the confidence to make many other types of cheese!) and will have the opportunity to purchase starter kits (£30.00) and supplies. Classes are held in cafes, farm shops, country pubs, or village halls (or any similar venue) and are generally 10-12 persons in size. Class duration will be approximately four hours and will include tea/coffee and homemade cake! Classes are also held at Cookery Schools and are generally for the day (including lunch/wine) where you will make cheese independently at a work station. Please see details (including price) on website. Online Zoom classes are also held throughout the year, almost like ‘one to one’ where you make all of the cheese in the comfort of your home. Zoom allows us to make a much wider range of cheeses too.

‘Solstice’ by White Lake CheeseDeeeelicious!Happy Summer Solstice
21/06/2022

‘Solstice’ by White Lake Cheese

Deeeelicious!
Happy Summer Solstice

Stunning day at Hope Farm - look what gently cruised past our bedroom window!
01/06/2022

Stunning day at Hope Farm - look what gently cruised past our bedroom window!

Cows and cow parsley, oh how I love this time of year!
28/05/2022

Cows and cow parsley, oh how I love this time of year!

Saturday’s students still buzzing over their private class, happily sharing how much they’re enjoying their halloumi. I ...
18/05/2022

Saturday’s students still buzzing over their private class, happily sharing how much they’re enjoying their halloumi. I just love that!

I am beyond excited!Whey from Saturday’s private cheesemaking class is currently being distilled. Can’t wait to hear the...
17/05/2022

I am beyond excited!

Whey from Saturday’s private cheesemaking class is currently being distilled. Can’t wait to hear the outcome.

Today would have to be up there as one of the most enjoyable private classes I’ve taught! An extremely kind and generous...
14/05/2022

Today would have to be up there as one of the most enjoyable private classes I’ve taught! An extremely kind and generous couple hosted the session for their friends who had all celebrated special birthdays throughout the pandemic yet unable to get together.

So today’s ‘you never stop learning’ was being taught how to prune willow for cricket bats. Such a fascinating fourth ge...
12/05/2022

So today’s ‘you never stop learning’ was being taught how to prune willow for cricket bats. Such a fascinating fourth generation (J. S Wright & Sons) family business and history ….. and a fair bit of pressure to do the job right!

Goes without saying, but how about you?!
06/05/2022

Goes without saying, but how about you?!

Just look at this exquisite one off piece of Italian art! Leaping Fish by the Innocenti brothers, handmade high up in th...
05/05/2022

Just look at this exquisite one off piece of Italian art! Leaping Fish by the Innocenti brothers, handmade high up in the Tuscan hills.
A beautiful statement piece, earthy rustic red with the ability to be a very smart light too, casting gorgeous fish scale shadows.
Exclusively available Shellomar Wimborne.

Love, love, loving these stunning Italian jugs Shellomar Wimborne. A gorgeous selection of striking colours, just perfec...
04/05/2022

Love, love, loving these stunning Italian jugs Shellomar Wimborne. A gorgeous selection of striking colours, just perfect for summer outdoor entertaining. The only conundrum is which to choose?!

“Let’s talk about Dairy” in May edition of Waitrose Food mag - showcasing some delicious regional favourites. Chicken Pa...
04/05/2022

“Let’s talk about Dairy” in May edition of Waitrose Food mag - showcasing some delicious regional favourites. Chicken Parmo has my vote! 😋😂👍🧀🥛🐄

Yay, first iced coffee of the year!
23/04/2022

Yay, first iced coffee of the year!

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Blandford Forum

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+447795436707

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With a love of good food and a desire to reconnect with lost skills of the past, ‘Cutting The Curd’ Cheese Making Classes will teach you how to confidently make a range of delicious soft cheeses for your home. As a trained Teacher and self-confessed ‘foodie’, tutor Louise Talbot and her family emigrated from New Zealand to the UK in 2010. Descendant 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. She appreciates the simple pleasures of growing ones’ own vegetables, home baking, keeping hens (and in some cases pigs!) and sees cheese making as a lost art form …… and is a little concerned also about global food production and food security in the future. “Not everyone can keep a cow, but we can all make cheese!” Cutting the Curd Cheese Making Classes will explore the early history of cheese, the basic principles of how cheese is made and demonstrate (with your help!) how to produce a range of soft cheeses such as halloumi, mozzarella, mascarpone, salad cheese (feta), camembert, danish blue and cream cheese – using raw farm or supermarket milk and vegetarian rennet. You’ll learn how to make the most delicious butter and take a selection home with you. The class is a good mix of demonstration, hands-on, theory and tasting. You will leave with course notes and recipes (and the confidence to make many other types of cheese!) and will have the opportunity to purchase starter kits (£30.00) and supplies. Classes are held in cafes, farm shops, country pubs, or village halls (or any similar venue) and are generally 10-12 persons in size. Class duration will be approximately four hours and will include tea/coffee and homemade cake! Classes are also held at Cookery Schools and are generally for the day (including lunch/wine) where you will make cheese independently at a work station. Bookings via https://www.cuttingthecurd.co.uk, and full payment of £65 (either PayPal or BACS) is required before the day of class to confirm your place.