What to Buy for a Cheese-Making Workshop

A cheese-making workshop needs more than milk and a recipe. You will need one complete set of measuring, cooking, straining, and shaping equipment for each workstation, plus chilled storage for milk and fresh ingredients. Plan serving boards, cheese knives, plates, and drinks separately from the production area. Use the recipe yield and participant count to calculate ingredients, then check non-perishable supplies before buying anything.

Organize this event for free with Lizzt

What to bring

Grouped the way you'd shop for it, with quantities.

Furniture

Work tablesqty 6
Bistro tablesqty 4
Chairsqty 24
Stoolsqty 6

Tableware

Breakfast platesqty 30
Bowlsqty 24
Coffee cupsqty 24
Water glassesqty 30
Wine glassesqty 24
Knivesqty 30
Forksqty 30
Cheese knivesqty 12
Serving boardsqty 8

Kitchen

Cheeseclothsqty 24
Mixing bowlsqty 12
Measuring cupsqty 8
Measuring spoonsqty 8
Cooking potsqty 6
Large soup ladlesqty 6
Foam spatulasqty 8
Paring knivesqty 8
Cutting boardsqty 8
Colandersqty 8
Cheese moldsqty 12
Cheese pressesqty 6
Digital thermometersqty 8
Kitchen scalesqty 6
Ladlesqty 8

Equipment

Induction hobsqty 6
Extension cordsqty 6
Power stripsqty 6
Coolersqty 4
Ice cube traysqty 4

Cleaning

Washing-up tubsqty 4
Cleaning spongesqty 12
Microfiber clothsqty 12
Hand soap dispensersqty 3
Towel rollsqty 4

Catering

Groceries
- Whole pasteurized milk - 30 liters
- Buttermilk - 4 liters
- Cream - 2 liters
- Cheese starter culture - 6 sachets
- Liquid rennet - 2 bottles
- Calcium chloride - 2 bottles
- Cheese Salt - 1 kilo
- Iodine-free salt - 1 kilo
- Black pepper - 1 jar
- Dried chives - 2 jars
- Dried thyme - 2 jars
- Garlic powder - 1 jar
- Paprika powder - 1 jar
- Chili flakes - 1 jar
- Olive oil - 2 bottles
- Balsamic vinegar - 1 bottle
- Mustard - 2 jars
- Honey - 2 jars
- Fig jam - 2 jars
- Herb butter - 1 kilo
- Baguettes - 8 pieces
- Sourdough loaves - 4 pieces
- Whole grain crackers - 6 packs
- Water crackers - 6 packs
- Grapes - 4 kilos
- Apples - 3 kilos
- Pears - 3 kilos
- Figs - 2 kilos
- Walnuts - 1 kilo
- Almonds - 1 kilo
- Mixed green salad - 2 kilo
- Cherry tomatoes - 2 kilos
- Cucumbers - 6 pieces
- Red onions - 1 kilo
- Fresh basil - 6 bunches
- Lemons - 12 pieces
- Butter - 1 kilo
- Coffee - 2 packs
- Tea - 2 boxes
- Milk for coffee - 4 liters
- Sugar - 1 kilo
- Sparkling water - 12 bottles
- Still water - 12 bottles
- Apple juice - 6 liters
- Grape juice - 6 liters
- Alcohol-free wine - 6 bottles
- Dry white wine - 8 bottles
- Dry red wine - 6 bottles
- Dishwashing liquid - 2 bottles
- Surface disinfectant - 2 bottles
- Paper towels - 8 rolls
- Trash bags - 2 rolls
- Toilet paper - 24 rolls
- Napkins - 100 pieces
- Aluminum foil - 2 rolls
- Cling film - 2 rolls
- Baking paper - 2 rolls
- Disposable gloves - 2 boxes
- Paper labels - 100 pieces
- Permanent markers - 12 pieces

Tips

Set up one workstation for every 4 to 6 participants. Each station needs a mixing bowl, measuring cups and spoons, a thermometer, a kitchen scale, cheesecloths, and access to a cooking pot and induction hob.
Buy milk for the planned recipe yield plus 10% extra. Keep it refrigerated from collection until the workshop starts, and do not collect fresh produce more than 24 hours before the session.
Allow one cheese mold or press for every batch made at the same time. If participants work in smaller groups, calculate the number of molds from the number of simultaneous batches rather than the total guest count.
Prepare one breakfast plate, fork, knife, and water glass per participant, plus at least 10% spare tableware. Keep cheese knives and serving boards separate from the tools used for preparation.
Check extension cords before the day of the workshop and match them to the number of induction hobs. Test every hob, thermometer, and digital scale during setup, not when participants arrive.

Frequently asked questions

What equipment do I need for a cheese-making workshop?: For each 4 to 6 participants, provide a complete workstation with a mixing bowl, measuring tools, thermometer, scale, cheesecloth, cooking pot, colander, and cheese mold. Add one induction hob and a safe power connection for each active cooking station.
How much milk should I buy for a cheese-making workshop?: Use the recipe yield to calculate the exact amount, then add 10% to cover spills and measuring loss. For example, a recipe requiring 10 litres calls for 11 litres of milk; keep all of it refrigerated until use.
How many cheese molds and presses do I need?: You need one mold or press for each batch that must be shaped at the same time. If six participants make three simultaneous batches, prepare three molds or presses rather than six.
How much tableware is needed for a cheese-making workshop?: Plan one plate, fork, knife, and water glass per participant, with at least 10% extra. For 20 participants, prepare 22 of each basic item, and add cheese knives and serving boards for the tasting table.

Start this plan in Lizzt

Every task and item on this page, ready in your own event. Invite people, split the work, and see who has done what.