We are excited to host David Asher of The Black Sheep School of Cheesemaking at a 5 day workshop from 14th-18th August 2024
From culture propagation to rennet coagulation and on to affinage, this comprehensive and hands-on course covers many aspects of natural farmhouse cheesemaking
Spaces are limited - to secure your place, contact us to make payment in full of £675 or pay half now to reserve your spot and the remainder by July 15th. Lunch is provided with organic produce & wild food from our farm and gardens