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Cheesemaking workshop
Participants make white cheese or rennet cheese, choose herbs and learn each stage of the cheesemaking process.
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What the workshop looks like
From discovering the material to making your own piece.
The workshop is led by Joanna Swietlik, a third-generation cheesemaker. Participants learn each stage of making white cheese or rennet cheese and prepare the selected version themselves.
The programme may also include a mozzarella demonstration. We explain how the curd changes under heat and how its characteristic texture is formed.
A regional cheese board can be prepared as an additional part of the event. The serving format, allergies and food handling arrangements are agreed with the organiser in advance.
Key information
A workshop adapted to the venue and the group.
- Duration
- Usually 90 to 120 minutes, depending on the group size and selected format.
- Group size
- From an intimate team session to several parallel stations at a larger event.
- Who it is for
- Companies, institutions, schools, preschools, senior clubs, families and visitors at open events.
- Accessibility and safety
- We discuss allergies, tasting arrangements and workstation layout before the event. The pace is adapted to the group.
What participants learn
- Learn the stages of making fresh cheese.
- Observe how fresh cheese is formed.
- Choose herbs and spices for flavour.
- Follow good food handling practices.
What participants take home
Fresh cheese prepared during the session and practical knowledge of the making process.
Workshop gallery
The material, the process and the finished piece.
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