Unlock the art of cheesemaking at home and turn fresh milk into delicious, artisan cheeses! This hands-on course for beginners takes you step by step through the entire cheesemaking process, from selecting milk to creating soft, semi-hard, and specialty cheeses.

Whether you’re a home cook, food enthusiast, or aspiring artisan cheesemaker, you’ll gain the confidence and skills to craft your own mozzarella, ricotta, and more — all in your kitchen.

What you’ll learn:

• How to process milk, culture it, and use rennet or vegetarian alternatives to form curds

• Techniques for cutting, draining, pressing, and shaping cheese for perfect texture

• The art of aging and flavoring cheese, including mold-ripened varieties

• Understanding the science behind milk, casein, fat, and bacteria for consistent results

• Tips from history and tradition, inspired by ancient cheesemakers and artisan techniques

How to process milk, culture it, and use rennet or vegetarian alternatives to form curds

Techniques for cutting, draining, pressing, and shaping cheese for perfect texture

The art of aging and flavoring cheese, including mold-ripened varieties

Understanding the science behind milk, casein, fat, and bacteria for consistent results

Tips from history and tradition, inspired by ancient cheesemakers and artisan techniques

By the end of this course, you will:

• Make specific cheeses at home confidently

• Understand key cheesemaking principles and terminology

• Develop a palate for evaluating texture, flavor, and aroma

• Have a roadmap for experimenting with new cheese types

Make specific cheeses at home confidently

Understand key cheesemaking principles and terminology

Develop a palate for evaluating texture, flavor, and aroma

Have a roadmap for experimenting with new cheese types

Course format:

• Step-by-step lectures and demonstrations

• Hands-on exercises you can do in your kitchen

• Clear explanations of techniques, science, and traditions

Step-by-step lectures and demonstrations

Hands-on exercises you can do in your kitchen

Clear explanations of techniques, science, and traditions

Who this course is for:

• Beginners with no prior experience

• Hobbyists interested in home cheesemaking

• Food lovers curious about artisan cheese and dairy science

Beginners with no prior experience

Hobbyists interested in home cheesemaking

Food lovers curious about artisan cheese and dairy science

Requirements:

• Basic kitchen tools (pot, thermometer, cheese molds or cloths)

• Milk (cow, goat, or sheep)

• Curiosity and willingness to experiment

Basic kitchen tools (pot, thermometer, cheese molds or cloths)

Milk (cow, goat, or sheep)

Curiosity and willingness to experiment

Start your cheesemaking journey today and create delicious, homemade cheese your family and friends will love!