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.
Chris Ashby was given the 2010 Cheese Industry Award by the British Cheese Board, at the Royal Bath and West Show on 2nd June 2010.
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!
Dates of the next Training Courses at Reaseheath College, Nantwich, Cheshire
The next Basic Cheesemaking (Commercial Cheddar and British Territorials) course February 10-12 2015
The Yogurt and Fermented Products Course dates have yet to be arranged.
The next Soft Cheese Course is March 24-26 2015
The next Cheese Grading Course is March 19 2015
For more details of the courses, including the costs, please go to the relevant course page under "Training"