Welcome to AB Cheesemaking

AB Cheesemaking began in 2001. It was started to provide the dairy industry with training and consultancy in cheese, yogurt and fermented dairy products.  All levels of the industry are catered for, from the complete novice to large multi-nationals.

Cheesemaking is a combination of art and science, and an appreciation of one can help the other.  The application of science can help an erratic cheese become a repeatable one.  An appreciation of the art ensures the love and care that all good cheesemakers need to produce quality cheese. 

Ashby Blue, made by Kirsty Trotter and John Durrant on the May 08 Soft Cheese Course, won the Novice Cheesemakers Class at Nantwich Show on 30th July 2008.  Congratulations to Kirsty and John!  See the Gallery for photos.

Dates of the next Training Courses at Reaseheath College, Nantwich, Cheshire

The next Basic Cheese Making course date is April 7th-9th 2010

The next Yogurt and Fermented Products Course is July 13-15th 2010

The next Soft Cheese Course  is 2-4th June 2010

The next Cheese Grading Course is 18th March 2010

For more details of the courses, including the costs, please go to the relevant course page under "Training"