the basics february 16, 2025

We start with an aperitif and a short introduction, then we get to work and make cheese together. We go through the entire cheese-making process with 2 to 3 people per kettle. Of course we also taste cheese during curdling and in the end you take 1 cheese (type St.-Paulin) home with you, along with some ricotta that we extract from the remaining milk whey. 

You have to brine the St.-Paulin (style abbey cheese) at home and mature your cheese-baby for three to four weeks.

With the acquired knowledge you can start at home with your own cheese-making adventure.

Cost: 75.00 euros per person

Location: Heverlee, “Schoonverdiep”

Duration: About 5 hours, from 12,30AM to 5PM

Included: All ingredients, syllabus, tasting, consumptions

Result: Your own cheese (type St.-Paulin) and a portion of Ricotta

For whom? Age 16 years and up, no prior knowledge required


To bring along:
- Good spirit and eagerness to learn
- plastic container with lid  to transport your cheese (12 cm diameter, 10 cm high)
- a kitchen apron

Needed at home:
- 150 gr salt and a liter of water
- a place of 14 to 16 ° C (cellar, garage, wine cabinet, ...)
- a plastic container (ice cream box, ...)
- wicker mat (sushi mat) or wooden board
- 4 weeks of patience and dedication