West Highland Dairy Courses.
The dairy was established in 1987 and we have taught a great number of prospective cheese makers during the last 20 years. The students have ranged from "a bucket in the kitchen" to cheese makers in need of extra training. This year we are offering a two day novices course as well as our normal course. Do not hesitate to book a normal course if you are a novice and the novice dates are not suitable, we are good at accommodating mixed ability groups.
We get regular requests for yogurt, butter and ice-cream courses. It is difficult to fit these into our normal production schedule so this year we are grouping all these products into a two day course and calling it "Mix and Match"
Milk type:- Cow and goat milk are available to the students. We no longer have milking sheep but are happy for students to bring their own milk including buffalo milk.
The Novice Cheese Course.
This is designed for those of you who would like to make cheese at home.
Day 1 All students will help make a hard cheese and soft cheeses. There will be discussion about milk, starter cultures, rennet and salt.
Day 2 All students will make a hard cheese, on their own, in a small vessel. The previous days cheese will be attended to (press work).
Day 3 The cheese press work will be completed and the finished cheeses packed ready for students to take home. There will be discussion about cheese storage, necessary equipment and sources of supply for small scale cheese makers.
Cheese Course.
This course caters for people wanting to undertake small scale cheese making for them selves or as a business.
Day 1 The principles and practise in the manufacture of hard and soft cheese. The day will involve the hands on aspects of making hard and soft cheeses. There will be discussion about the milk supply, heat treatment of the milk for cheese, Starter cultures, rennets, equipment and hygiene.
Day 2 Cheese started on day one is tended to (press work) and there is an opportunity for each participant to make a cheese of their own choice (subject to culture availability and time) with the minimum of supervision.
Day 3 Day three involves further presswork, grading and evaluation of cheese, storage of cheese and discussion of the biochemistry of cheese maturing processes.
The course culminates with the packing up of cheeses that have been made, they are then ready to transport home to eat or to mature for the appropriate amount time.
The Advanced Cheese Course/ Trouble Shooting.
This course will be structured to ensure flexibility and is designed for cheese makers who want to extend their knowledge and skills. It can include hard, soft and mould ripened cheeses. Students are invited to bring problem cheeses to the course.
Day 1 The day will involve the manufacture of a variety of cheeses.
Day 2 The press work from day one will be carried out after which there will be lectures encompassing the science of each stage of the cheese process, with emphasis on the biochemistry of cheese maturing.
Day 3 The press work will be completed where possible and the remaining time will be concerned with how to trouble shoot problems
"Mix and Match" Course Content.
The course will provide the basic principles of ripened product such as yogurt, butter and ice-cream manufacture.
Day 1 The manufacture of ripened products. The principles and practice of milk separation.. The formulation and preparation of an ice-cream mix. The importance of cream ageing for butter.
Day 2 Butter manufacture and its storage, care of equipment. Freeze the ice-cream mix.
The location of small scale equipment and sources of ingredients and cultures.
All courses :- Please bring a white coat and clean wellies. Hats will be provided.
The days start at 9.00 am and finish at around 4.00pm. The third day we try and finish at 3.00pm
Each student receives a certificate.
The fee for each of the cheese courses is £300.00 +VAT per person
The fee for the Mix and Match is £200 + VAT per person
Combine a course with a holiday in the West Highlands of Scotland !
Would you like to gift a course ? We can provide a Cheese Course Token upon the receipt of the course fee.
*Apply early as we have a maximum of eight people on a course*
For West Highland Dairy course dates, please click here.
