Churning & Cheesemaking II
Midweek from £205 per person
Learn the secret behind creating aged cheeses and using whey with our Dorset cheesemaker Louise Talbot. Under Louise's expert guidance you will get hands on creating your own camembert to age at home as well as learning about how to make feta, a herby cream cheese with a tipple of Irish cream liqueur using whey to finish.
At lunch we will have a selection of cheeses by our local supplier Lyburn Cheese which have been enjoyed by guests and staff alike at Chewton Glen for many years. Depending on their farming commitments Mike Smales or one of his team from Lyburn Farm may be able to join you at lunch to discuss the life of a dairy farmer and artisan cheesemaker (subject to their availability).
Guest Tutor – Louise Talbot
Due to the nature of the recipes used in this class we are unable to accommodate guests with an allergy or intolerance to milk or lactose. Please contact our reservations team for details of classes which will be suitable or can be adapted for guests with these dietary requirements.
- Irish cream liqueur (using whey)
- Soft herbed "Boursin-style" cream cheese
Dishes may be subject to slight change to reflect the seasonal produce available.
Arrive – 9.30am for refreshments, meet and greet with Louise and a run through of the day.
In the middle of the day we will break for lunch around the chef’s demonstration area. With many of the classes you will be tucking into the food you have cooked and for some we will provide dishes from The Kitchen restaurant, all accompanied with a glass of wine. During the day we will show you around our kitchen garden and pop into our beautiful greenhouse, introducing you to our gardeners if they are tending to the beds at the time.
Finish – 3.30-4.00pm, take home your creations and The Kitchen apron leaving the washing up for our cookery school team!
Midweek course £205 per person
Weekend course £225 per person