Cheese Making Course

Ever wondered how to make cheese? NOTS in conjunction with Helen Finnegan Cheese School are hosting a 3 day cheese making course designed to give an understanding of cheese making principles/practices

It will cover all areas involved in farmhouse cheese making from the milk stage right through to packaging and presentation for the market of your final cheese product.

The course is based in an existing cheese making facility over the three day period, trainees will make lactic curd cheese, a soft mould ripened cheese and a semi hard pressed cheese.

Dates; TBC. NOTS are currently taking an enquiry list. If you wish to be added to this list contact the Network Manager Sean on 071 9640688. This course will only run if we have sufficient numbers. Once you are added to an enquiry list you will recieve updates when this course will be ran in the future. 

Course Venue;
Knockdrinna Farmhouse Cheese,

340 if eligible (This includes tea/coffee and a light lunch each day.)

Course Content:

 Day 1

Introduction to Milk and its properties

Hygiene, storage, heat treatment and their impact on cheese making

Different milk types and their structures,  Cows, Goats and Sheeps milk.

Cheese types Introduction to the types of cheese that fall into soft cheese category from basic lactic curd cheese to mould ripened  soft cheeses.

Basic Principles of  Soft Cheese Making 

This will include :

Hygiene – preparation of equipment  and premises for cheese-making to ensure pathogen control.

Starter Culture and its impact on the development of soft cheese

Rennet coagulation

Curd cutting and drainage



Impact of PH and the importance of its measurement.

Day 2

Introduction to Semi hard and Hard cheese

Examination of semi hard and hard cheese category including rind washed cheeses, including cheese styles such as gouda, cheddar, gruyere/emmental styles and washed rind styles (Irish and French)

Recap on milk properties

Impact of starter culture on these cheese

Rennet coagulation




Salting/ brining, the preparation and treatment of brine.


The importance of Ph

Day 3

The cheese factory set up

Examination of milk treatements, raw milk,  pasteurisation – batch and plate

Premised and Equipment requirements

Registration requirements

Quality measures and requirements

Collection of data for quality assessment.

Labelling and packaging requirements

Cost: Eligible Students may be entitled to a reduced rate of €340 through NOTS. To check eligibilty or to book a place please contact N.O.TS. National Organic Training Skillnet on 071 9640688 or email