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 is 6-8th January 2009

The next Yogurt and Fermented Products Course is 20th-22nd January 2009

The next Soft Cheese Course is 24-26th February 2009

The next Cheese Grading Course is March 12th 2009

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