Cheese making part II - Camembert, Feta, Edam, Labneh at Exeter Cookery School.jpg

Cheese Making Course: Feta / Edam / Camembert (One Day)

Cheese Making Course with Louise 'the cheese' Talbot

ONE DAY COURSE (9.30am - 4.30pm)

Only £155.00 per person inc. VAT


During the second of our hands-on artisan cheese-making classes, run by cheese expert Louise Talbot, you will learn how to make your own Camembert, Feta, Edam and Labneh (a creamy, tangy Middle Eastern yogurt strained until extra thick). You'll leave with two Camemberts, a block of Feta and an Edam boule to mature at home.


Developing your Cheese

Over the ensuing couple of weeks you will delight in seeing the lovely furry white coat develop on your camemberts, immerse your feta in a salty brine and develop your Edam. These are both excellent recipes and perfect cheese for entertaining and gifts!


Louise will also demo how to make Boursin blue cheese spread using labneh, which students can enjoy for lunch along with some freshly baked bread.


This is an intensive course, building on the skills you will have learnt on Cheese Making Part I and expanding your cheese repertoire.


NB Although we would recommend you taking our Cheese Making Part I course first, it is not essential.


Techniques learnt:

  • The science of making cheese
  • Difference between making soft and hard cheese
  • Developing hard cheese
  • How to make feta, camembert, edam and labneh
  • Making a Boursin blue cheese spread

These are examples of the kind of dishes you could be making:

  • Feta
  • Camembert
  • Edam
  • Labneh
  • Boursin blue cheese spread
Dates

We do not currently have this course scheduled. Continue browsing through our other courses here