Course Dates

Cheese Making 2016 

Sunday Feb 21st - FULL

Sunday March 20th - FULL

Sunday April 24th - FULL

Sunday May 8th - FULL

Sunday May 29th - FULL (GROUP)

Sunday July 3rd - FULL

Sunday Aug 21st - FULL

NO FURTHER COURSES

Testimonials

I can't believe it's a week since the workshop! The two cheeses I brought home have done what they're were supposed to and now wrapped up in a cool place , can't wait to try them. I woke early this morning and decided to make some more and hurrah it's worked - so far so good. Thanks again for sharing your skills and passion , it's very addictive and I feel life will never quite be the same again! Best wishes Sarah


Hi Doug, Hope you are well. I thought you would like to know my cheese is delicious, if a bit small (I didn't manage to get all my curd in the mould). I also wrapped it in plastic far too early, so the lovely white bloom didn't make it to the top of the cheese. I have learned so much both the on the course and trial and error at home. Thanks for the inspiration. I will be putting the next batch on this week. Nette (February's course)

home cheesemaking   home cheesemaking course

Hello Nette, good to hear from you and that you enjoyed the cheese you made on the course; it's even better to hear that you are inspired to make more cheese. Remember the hard cheese we made on the course? This is it now :

cheesemaking course


Thanks for a great day yesterday, Tanya and I thoroughly enjoyed ourselves and have become totally enthused with the cheese making process. I have today posted a cheque for the starter products. I am sure I will be in touch for more advice as we get more into our cheese making. Thanks again John


Having come back from a relaxing 3 weeks in France, we have finally finished our first cheese which I made on the course in July. Everyone really enjoyed the cheese and I really enjoyed the course...thanks. SO now need to make some more!


RE: Summer Pudding

The summer pudding was certainly delicious and the step by step guide with photos makes me think even I could do it!

Maryanne


A recent tweet:

Adam Kirk‏ @HomeCheeseAdam

I've just discovered @saturdayartisan website at theweekendartisan.co.uk if you want a full artisan lifestyle it's a brilliant site!


Look @saturdayartisan, I did it! I made fresh butter!! Thanks for the info and confidence. It was easy. :)

homemade butter


Greetings from the USA, just wanted to tell you that you have the best cheese making site that I have found. Please keep up the good work and thank you.
Mike

Thank you Mike, that's good to hear, comments like yours make it all worthwhile. Regards Doug


Hello Doug,

Got quite a good fluffy white crust in the end. This is as of today, 12th Jan, so literally 12 days as these were kicked off on New Years Day. Now in cello and in fridge.

I also made Ricotta from the leftover whey from these two. Heated the whey and let it cool then strained. It was fab. I have also made cottage cheese this weekend just gone, with lemon juice a la the workshop. V tasty.

I'm having great fun with all this.

Camembert


Ongoing support for cheese course participants:

Hello Doug,

Happy New Year to you for 2015.

I started mine off with another batch of Camembert. My plan is to get comfortable with these for a while before branching out onto other cheeses.

All going ok, good set etc, firmed up well and turned.

However, I have a question and this has arisen before. I leave them to drain for a couple of days, expecting to salt them around day three or four. But, I always get a good bloom without salting. I do salt them anyway, but the bloom then seems to stop developing.

Should I salt earlier say on day 2?
Does it matter if the bloom has already started when I salt?
Does the salting process inhibit the bloom growth?

Actually, that's three questions, I know!

 

My reply:

Hello Martin, happy new year to you too. The salt will inhibit the bloom if you salt as the bloom is starting, the salt needs to go on day 2 at the latest or the day they stand free from the mould, the salt is to draw moisture out of the cheese and thus start the movement of the P C towards the surface. You will get bloom without the salt, in fact you will get bloom without the PC, but not necessarily a good bloom. You can salt again if you get mould on the skin, but only gently and once the skin is formed. Hope this helps and keep up the good work, Doug


Feedback from the November course:

Hi Doug

We all had a great time and felt very inspired! Cheeses turned last night and this morning and they are looking great. Also had the roulade for supper and it was lovely, will definitely make again.

Thanks for a great day


Ongoing support for cheese course participants:

Hi Doug
Hope all is well? Thought I would just send you a picture of some of the latest efforts at some different cheese.
I managed to cure the lack of white mould on my Camembert. I have started salting them the day after I made them and then box them and put them straight into the top of my fridge. The lower temperature seemed to do the trick and the photo is of a fresh thyme goat's cheese that worked very well in a Butternut squash and goats cheese salad we had at the weekend.
I have also had a go at some Farmhouse Cheddar; I tried your cheat's cheddar recipe and also a Farmhouse cheese recipe I found on line to see if there is any difference in the end result. I made my own press which seems to work ok!! I suppose time will tell?
I have found that my soft cheese matures very quickly and it will go quite soft from the outside in a lot quicker than expected and I think this can result in a very mild flavour even in the goat's cheese. I think you suggested that quick ripening could be caused by too much starter? I have just worked out how many litres of milk I have used for the pack of starter and it was about 20 litres. I have always used less starter than the recipe states but the starter I bought from Moreland is a MA400 starter and should last for 50 litres. Is some starter concentrated? Or have I been buying the wrong one?
The other thing I was wondering if you could help my with is I have only had a pot large enough for 5 litres of milk up to now but I am going to get a 10 litre stainless steel Maslin pan and I want to buy a mould for hard cheese that will work with a 10 litre batch. I think you use a Gouda mould which seems like quite a useful size for several cheeses, I wonder if you could let me know when you have a minute which you would recommend.

goats cheese   cheddar   press

My reply:

Hi Brian, sorry for the delay in replying but we were tired after delivering a cheese workshop on Sunday. Congratulations on the very impressive looking cheese press, it looks really good.
Yes I have a Lauder Gouda mould but they are expensive, any mould that has a diameter of 5.5 or 6 inches (14 or 15 cm) with a depth of over 6 inches (15/16 cm) and that has a follower will give a nice 1 Kilo Cheese, which is what you will get from 10 Litres.
The starter you are using is a good general purpose starter, but yes, you need to ensure you only use small amounts as most sachets are for 50 or even 100 litres of milk.
The cheese you have made look very good, well done and keep up the good work! 


From a participant on one of my cheese courses at the beginning of the year:

Hi Doug

I just thought I would give you an update on how the cheese making is going...

I still make the lemon cheese regularly. I even made it for our lunches at the festivals we went to this year (and unlike the food you can buy at fests this didn't cost us a small fortune!). It was perfect with homemade flat breads. Now you may not agree with what I did but we took UHT milk as we had no way of keeping milk cold and it worked fine, it was slightly smoother and less grainy than making it with normal milk but still worked fine. Other people were amazed we were making cheese at a festival! I have attached a photo of the cheese draining from a guy rope on the tent!

cheese draining from a guy rope

I still haven't mastered the Camembert sadly. The mould doesn't seem to grow evenly and then I still get the very liquid layer - Boo! So could you suggest another cheese to try.

I have also managed to pick up a second hand press and some molds and followers so now I would quite like to give some harder cheeses a go. Again could you recommend one to start with.

And the last questions - Have you any tips before I try and attempt the black pearl cheese. I just thought it was so delicious so going to give it a go (I have got the ingredients for it). If I follow the recipe (10 litres) does that all go into one mold or more than one?

I hope you are well and managing to juggle work and cheese! I see that your courses are full, great news!


 

Here is a picture of my cheese I enjoyed a couple of weeks ago, need to make some more... Christine

Home made cheese


Hello everyone, I used the magic mould trick too with good results. We had the two cheeses over the weekend, sharing with friends. Everyone enjoyed them. Next batch to be started later this week. Thanks Martin W

Hello Doug and all Thanks for the updates and here (as requested) is Doug's very helpful cure for getting rid of unwanted mould. [see this blog item dated 4 Sept 2014] The white fluffy stuff grew back over and all was fine- sorry I ate it before taking any pictures. However I have also made a goats cheese with the ash, which has come out really well and is very tasty- All the best Julia

Goats cheese with ash


Thank you for such a marvellous day last Sunday, I learned much, really enjoyed it and went away wanting to do more.


Hi Doug, Hope all going well, I am now working 4 days week with rest of time cheese making. I have a Facebook page. Here is a picture of some of my creations. I am also making my own dry cure bacon, gammon and pastrami and have a smoker and outside wood fired oven. So as you can see it's all go. To think it all started from your course.

Cheeses

 


May 2014

The orange monster is wrapped and ripening. I shall send you some pics soon. I also wanted to tell you how much we enjoyed the day it was educational and packed with fun. I am also looking forward to making your walnut liqueur.

We tasted ours yesterday and we're delighted with the result and all my family were impressed. Going to mature the other one a bit longer.

Thank you for the photo and the cheese update, much appreciated. The roulade went down very well and once we have finished unpacking boxes from our move I hope to make more... I have lots of ideas to dress and flavour it that have to be tried!
My cheeses were salted Wednesday and I turned them this morning, gave them a brief inspection but no signs of fluff yet. I'm hopeful yet...
Thank you so much for the course on Sunday, it really was an inspiring and eye opening day and a pleasure to meet you and your wife. Once we have internet in our house I shall enjoy following your blog.


From a cheese fan in Australia...

My wife was inspired by Jamie's TV show to try to make the Colwick cheese.

The most detailed recipe we found is yours here: http://www.theweekendartisan.co.uk/colwick-cheese-recipe
Thanks a lot for publishing it, and for your replies regarding the recipe.

My wife made the Colwick according to instructions on the previous weekend. Sure enough it turned into cheese and got the desired shape.

The verdict is in: we found it quite acidic and sour tasting. Nothing to eat just with crackers as part of a cheese board. Apart from the unique shape we would describe it as very similar to cottage cheese, I guess.

We tried it fresh and spread out over a week during which we allowed it to age at fridge temperature. While it dried some more and perhaps mellowed a little bit it did not develop any of the nice flavour that we get from the same mesophilic culture when me make camembert for example.

The best use for it that we could come up with was cheesecake. I just tried the first slice and that one turned out delicious. Not sure we will go through that much trouble in future though to make our own cheese for cheesecake.

I guess Jamie was raving so much about it because it makes for a much better TV show to find a delicious lost gem compared to showcasing a variant of cottage cheese. And of course using fresh milk from a rare breed would lead to a better result than using store bought milk like we did.

I include a few photos:

Figure 1 Figure 2 Figure 3 Figure 4 Figure 5

 

Thanks again for creating such an interesting website. Without people like you who spread their expert knowledge it would be so much harder to succeed with a new hobby like cheese making.


March 2014

What a fab day last Sunday - thank you so much. It was a really lovely break from a frantic schedule (we're right in the middle of lambing)! Please thank Jan for the absolutely delicious food as well (outwith your wonderful cheeses which my daughter and I polished off finally yesterday - thank you.....) Hope you weren't both too knackered afterwards - it was quite intense even though we seemed to be coasting gently!
My cheeses are now out of the moulds and in the ripening box (I used a bacon box from Lakeland btw which comes with a draining rack - perfect for this size of cheese....... ) although you've just reminded me that I need to salt them. I will do this in a bit....
I am looking forward to experimenting with lots of other cheeses in due course.
It really was a fantastic day - very accessible and achievable. I left feeling that I could actually do this!
Kind regards to you both
Patti xx


OMG my friend and I had little cheese fest Monday night and they were all delicious! We especially loved the pepper/herb crust one and the goats cheese. Yum!


Feedback from the course January 2014:

Enjoyed the whole day, especially tasting Doug's Black Pearl Cheese.

The course dispelled some of the myths, and the website looks interesting; excellent to have only 4 people, also useful to have books, moulds and photos to look at. The lunch was fantastic.

Wonderful to learn the process of cheese making and realising I can make it at home easily. Doug was a sympathetic tutor when I struggled to remember things. Good number in the class and I was pleased to be able to purchase the bits to get started. I would recommend to my friends and left full of good food and cheese.

Thanks so much all your efforts yesterday...Inga came home absolutely buzzing...she really enjoyed the day!! I'll have to book myself on a course soon!!

Great roulade - vibrant!


Feedback from the October course:

Thank you very much to both of you, I had a fantastic day.

Thanks to both of you for a great day, my Xmas list is now full of cheese making related paraphernalia; also the venue was lovely, I will return. Great lunch too.


From a participant on the home cheesemaking course earlier this year:

Hope all is well, made lovely Wensleydale with cranberry last weekend ready for waxing this weekend. Just got another cheese press, mad Millie from Lakeland works really well, also got one of those lovely moulds you had used for lovely rind washed cheese. Make cheese every week, have about 6 trugs various sizes largest is 2kg.

Having a great time, hope the course goes well this weekend. Hope people get as much out of the course as I did.


Feedback from 15th September course:

3 weeks later: The Camembert were lovely and I'm getting orders for Xmas for them which is good but unexpected :). In the photo is what I've done so far, (it's a cheddar in the yellow wax which will be ready just before Xmas). Next is a Brie or/and a Stilton!

Home cheese making course feedback

Thank you so much for today, really enjoyed the course, learnt loads and thoroughly enjoyed the food. I have never made cheese before but have been wanting to do it for quite a while. I really enjoyed the whole day, I really liked the fact that the group was small and that because of that, everyone was able to ask questions as we went along. The way you gave us the instructions were very clear and your knowledge on the subjects and history were both informing and interesting. As we discussed, it would be good to have an advanced course at a later date but otherwise, I think you have the course balanced at the right level and I would definitely recommend the course to a friend - in fact my daughter now wants to do the course :) I really can't thank you and Jan enough, the whole day was very special and I loved every minute. Am now about to order my additives and kit ready to start making more cheeses. Thank you again for making it a brilliant day.

Thank you once again for the course, had a great time and learnt lots.

 


Recent tweets:

 

Carciuga Forall ‏@Carciugaforall Eating cheese with @fatmansheriff. I made it 3 weeks ago under tutelage of #theweekendartisan. Yummy #lovely cheese

Yummy cheese

Carciuga Forall ‏@Carciugaforall Second cheese that I made on cheese course in July with The Weekend Artisan @Saturdayartisan Thanks Doug, yummy!

Yummy cheese

Joy Bassett ‏@apbassetts @saturdayartisan @wattstrading Thanks Doug. It was delicious! If anyone likes redcurrent jelly Try Doug's #recipe http://www.theweekendartisan.co.uk/redcurrant-jelly-recipe

Joy Bassett ‏@apbassetts After @saturdayartisan wonderful cheeses last night. Now I really want to attend one of his #cheesemaking workshops! http://www.theweekendartisan.co.uk/doug-s-cheeses


Feedback form comments from 14th July course:

I enjoyed all of the course, I appreciated the small group size, friendliness and knowledge and ability of Doug and Jan, plus I have cheese to take home.

Enjoyed the practical hands on nature of the course; it’s useful to find a local person to then be able to ask questions later, rather than a faceless college or organisation.

I enjoyed everything about the course – making several cheeses, discussing cheese, sampling cheese, was all great. Wonderful lunch too. The course was well paced and equipment well laid out. Thank you so much for giving me the confidence to really go for it.

Absolutely brilliant instruction. Friendly, knowledgeable course leaders, great food and lots of refreshments, lovely venue.


Hi Doug
Have had an absolutely fab day. Really learnt so much. Didn't stay long at the bbq as it was so hot needed to get the cheese home, certainly don't want to spoil it now. I will let you know how I manage the cheeses from now on.
Just want to thank both you and Jan for providing such an informative day with the added advantage of lovely food and the opportunity to taste your cheeses.
I will look for regular updates on the blog. Gina

 


Having never thought about or attempted to make cheese before, I enrolled on 'The Weekend Artisan" aka Doug's cheese making course on Sunday 17th February.

It was a lovely bright morning and I arrived at the charming venue, Cromwells Café in Winchester, easy to find and ample parking. I was greeted with coffee and croissants by Jan, Doug's wife, and met some interesting people, all there, keen to make their own cheese. The atmosphere was relaxed and informal and Doug had set all the equipment up ready on the tables.

So, on with the apron and to cheese making, Doug took the time to explain how we would be making 3 cheeses and took us through step by step what do and why certain ingredients like Rennet, ..... Pencillium Candidium (I was listening) are added to the milk. We then started.

When cheese no 1, a Camembert, got to the required temperature, we added the ingredients, including rennet, cut it, and placed it in Moulds to drain. We then started on cheese no 2, a Roulade. After introducing Lemon this time to split the milk we were ready to drain off the whey by placing it in muslin to hang for a while during our lunch: hot soup and baked potatoes... very nice. I have to mention the Victoria sandwich, delicious.

After lunch, we gently smoothed cheese no 2 on a cling film covered board, which was coated in herbs, and rolled, (reminded me of making Swiss roll, many years ago in domestic science) ! I was surprised how easy it was, it then went off to the fridge. We turned our cheese no 1 once again in the moulds to allow more whey to drain off, whilst Doug gave an interesting talk about the history of cheese and provided a handout about the different cheeses he makes and where to get ingredients and equipment from.

Whilst all of this was going on Doug also demonstrated how to make a hard cheese.

Over all a very enjoyable day, and I came away with a Roulade ready to eat, and 2 Camembert cheeses which are now sitting quietly in the conservatory, slowly doing their thing, while I wait patiently to try my very own home made cheese !

You must try this at home ! Highly recommended !

Debbie Collier


The venue was easy to find and there was ample parking outside, we were greeted with a very warm welcome by Jan and Doug, who provided coffee and a variety of delicious  croissants while we all introduced ourselves.

The tables were already prepared with all the ingredients and utensils that we would need, aprons were provided, and as soon as we had all washed our hands, we were ready to start. We each made two camembert and a roulade, while following step-by-step instructions from Doug, who was happy to answer any questions we had along the way.

At a convenient time in the cheese making process, we stopped for a delicious lunch, and another cup of tea or coffee. After lunch we finished our cheeses and Doug made a hard cheese, so we were able to watch this process too. We were then offered more tea and coffee and large slice of delicious home make Victoria sandwich cake, while listen to Doug talk about the history of cheese, which I found particularly interesting.

We were then given pots in which to place our cheeses for their safe journey home and instructions for their future care until ready to be eaten.

An excellent and very enjoyable course which I would definitely recommend. Lesley


Very enjoyable, informative with all questions being answered. Dave.

[Update: 1 month on... I have just sat down and eaten some of the cheese now. it's great. It was a lovely day Doug, felt you pitched it really well.]


I really enjoyed the day and am looking forward to eating the cheese I made. Mark.


Asiago Pepato - Thank you, that is absolutely delicious! The cheese itself has a wonderful flavour and then you get a bit (bite?) of peppercorn... fantastic! Julie


I fully support what Michelle has said about the cheeses made by Doug's fair hands. This is not I have to say from first-hand experience as unfortunately, I have a long time aversion to cheese but I can tell that the cheeses are full of flavour from the contented look on my cheese loving husbands face. I have also brought cheese selections from Doug for Christmas pressies which went down extremely well. I was very impressed on how well they were wrapped and presented.

Also a big hit was the cheese and wine evening for friends which featured a wide selection of different cheeses all made by the Weekend Artisan (AKA Doug). I am told that the cheese with a hint of chilli was particularly good and the warmed in the oven camembert went down very well on some home-made bread. The only disappointment from my husband’s point of view was that there was none left for him to eat on his own the next day!  Linda.


I have eaten a variety of cheeses that Doug has produced and have to say that they are full of flavour and provide a good taste with a good bottle of wine. The cheese selection is good to share with friends and was extremely popular at Christmas with friends and family. After tasting the home made cheese you will not want to purchase cheese from the supermarkets again. Michelle

 

 

 

 

 

Home cheesemaking course

Home cheesemaking course

Home cheesemaking course

Home cheesemaking course participants

Home cheesemaking course

Waiting for the curd to separate

Making a cheese roulade - demonstration

Making a cheese roulade

Homemade cheese roulade

Homemade cheese tasting

Cheese Making course