Last weekend I went to my first class at the fantastic Leiths School of Food and Wine to take part in the soft cheese making class with Louise Talbot, founder of Cutting the Curd. And it was simply brilliant.
The class started with an introduction from Louise, all about her history and experience making cheese and exactly the programme she was going to take us through that day and was only too happy to answer any ad hoc questions from the class.
We started with the halloumi, then went on to the ricotta and the mozzarella. Louise was great at talking the class through the different processes for each cheese and the Leiths chefs and staff on hand were enthusiastic, friendly and incredibly helpful. Cooking without having to do all the cleaning up was bliss!
Louise also taught us how to make our own butter at home using both a traditional method and a food processor. Along with our cheese we then had buttermilk and homemade butter to take back with us.
My favourite part of the day was learning how to mould the mozzarella balls, which admittedly I was not the best at- my mozzarella balls looked more like slightly deformed jellyfish (!), but it was good fun.
Lunch and refreshments were provided, of course including cheese, and the class were all very friendly. After a fascinating day of cheese making I ventured into cooking a cauliflower pizza with my recently made mozzarella and will definitely be giving more cheese making a go at home! Watch this space!
This particular class ran for four hours, which sounds like a long time but it goes so quickly! To find out more about Leiths’ day classes and other cooking enthusiasts courses take a look here.