A fascinating insight into the world of cheese-making with specialist tutor Susan Collier of Collier's Cornish Cheese.
Through a series of demonstrations and hands on practical sessions students will make both soft and hard cheeses and a ricotta to take home at the end of the day. Resident Philleigh Way chef George Pascoe will also be on hand to demonstrate a dish incorporating one of the cheeses made on the course.
Welcome: Meet your host and tutor, see for yourself the Philleigh Way farmhouse cookery school and garden. Enjoy a morning tea or coffee and a homemade Philleigh Way treat.
Demo one: Soft cheese – Your tutor demonstrates the process of making Clulow, a soft cheese made from cows milk. This demonstration will give a broad overview of the cheese making process and how the various ingredients affect the milk to produce cheese. Techniques covered will include heating, creating the starter and adding the rennet.
Practical session one: Students get hands-on making their own soft cheese.
Demo two: Hard cheese - Students are shown how to make a truckle of Gwig Keus (Cornish for village cheese) a hard cows milk cheese which is produced using a blend of the Cheddar and Cheshire styles of cheese making.
Practical session two: Students prepare their own hard cheese and press.
Demo three: Resident Philleigh Way chef George shows you how to get creative with your cheese by demonstrating a delicious dish using one of the cheeses made during the day.
Practical session three: Students have a go at recreating the dish.
Lunch: Students sit down for lunch around the Philleigh Way kitchen table washed down with a glass or two of wine.
Demo four: "Philleigh Whey" Ricotta – your tutor demonstrates how to make a ricotta cheese using cows milk and how to flavour the cheese using different ingredients. Ricotta (meaning twice cooked) can be made from either cows or ewes milk and is a light cheese which is made with the whey from the previous cheese making processes.
Practical session four: Students drain their soft cheese and put into moulds to set. Once set students will flavour their ricotta.
Close: Have a chat with fellow course attendees and members of the Philleigh Way team, before heading home to show off your creations. This is a guide to the days activities and is by no means set in stone and will vary depending on the season as well as the group's interest.
Location: This cheese making cookery course is run from Philleigh Way, Cornwall. Full address details of Philleigh Way will be provided once you have booked.
Wine/drink: We are a licensed venue. We have a wide selection of the fine local wines and brews.
Age: We would advise that this course is only really suitable for 12 years of age and upwards. Under 16s must be accompanied by an adult.