Welcome, unstoppable cheesemakers! Making four beautiful cheeses at home is easier than you think. Inside the course: The basics: how to choose milk and ingredients, plus a quick kitchen check. You probably already own most of the equipment. Recipes, written and filmed: a step-by-step document for each cheese, and a video where I make it with you. Troubleshooting: how to spot common mistakes and fix them. So slow down, take a breath, and make some magic in your own kitchen.

Welcome, unstoppable cheesemakers! I invite you to make a simple cheese, shaped into small rounds using the Crottin technology. It’s easy to make at home and just asks for a little patience. Here’s what you’ll get: 1. A step-by-step tech card with every temperature, timing and pH target 2. A video where I show every step in detail 3. A guide to ageing, from fresh and creamy to firm and nutty So slow down, take a breath, and let the magic happen in your own kitchen.

Welcome, unstoppable cheesemakers! I invite you to make a pressed cheese using the Asiago technology. It’s easier to make at home than you think, and the real art begins in the ageing. Here’s what you’ll get: 1. A step-by-step tech card with every temperature, timing and pH target 2. A video where I show every step in detail 3. A guide to affinage, from young and supple to firm and full-flavoured. So slow down, take a breath, and let the magic happen in your own kitchen.