The Burts Cheese Classroom…we’re excited to have our new space on the farm where we can deliver our cheesemaking workshops. Getting hands on, everyone has their own ‘lactic’ set curd, which they ladle and allow to drain during the course of the workshop. We explore and discuss (and taste!) different ‘lactic’ cheeses. ‘Cutting the curds’ understanding the differences between a predominately lactic set and a rennet set cheese. Making our Burts Blue in the mini vat, cutting the curds, stirring and moulding up, these cheese are then left to drain after the workshop. They are cared for in our maturing rooms and can be sent to you at a later date. All attendees receive a note books to take down the information they want during the workshop.