Cheese workshop checklist

A cheese workshop needs more than a good recipe. You need a clear programme, confirmed numbers, dietary information and enough chilled storage for cheese and dairy. This checklist takes you from choosing the date to setting up ingredient stations, cooking equipment and the tasting table. Use it to check what must be ordered, measured and prepared before participants arrive, including the details that are easy to leave until the last hour.

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The plan, step by step

Every task with its own sub-checklist, in the order you'll actually need them.

Preparations

Set the date and program
Reserve venue
Send invitations
Process registrations
Update participant list
Collect dietary requirements
Confirm participants
Work out workshop instructions
Select cheese recipes
Check supplies
2 people
Order cheese supplies
Reserve tableware and glassware
Check cold storage
Do the shopping
2 people
Chill cheese and dairy
Weigh supplies
2 people
Set out ingredients
2 people
Clean work surfaces
2 people

Event

Set up workstations
3 people
Set up tables and chairs
3 people
Connect cooking equipment
2 people
Distribute ingredients per station
3 people
Set up the reception table
2 people
Set up the tasting table
2 people
Chill drinks
2 people
Receive participants
2 people
Give safety instructions
Demonstrate cheese making
Guide participants
3 people
Serve coffee break
2 people
Restock workstations
2 people
Drain the cheese
2 people
Prepare the cheese tasting
3 people
Serve the cheese tasting
3 people
Refill drinks
Moderate the Q&A
See participants off
2 people

Aftercare

Dismantle workstations
3 people
Wash dishes
2 people
Clean the kitchen
2 people
Collect waste
Lock up the venue
Chill leftover food
Inventory materials
Return borrowed materials
2 people
Store leftovers safely

What to bring

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

Furniture

Work tablesqty 6
Chairsqty 36
Buffet tableqty 2
Waste binsqty 4

Tableware

Dessert platesqty 40
Bowlsqty 36
Coffee cupsqty 36
Water glassesqty 40
Wine glassesqty 40
Forksqty 40
Cheese knivesqty 36
Serving boardsqty 8

Kitchen

Cutting boardsqty 12
Chef’s knives and paring knivesqty 12
Large cooking potsqty 6
Measuring cupsqty 6
Measuring spoonsqty 6
Mixing bowlsqty 12
Ladlesqty 6
Foam spatulasqty 6
Colandersqty 6
Cheeseclothsqty 12
Cheese moldsqty 12
Kitchen tongsqty 6

Equipment

Induction platesqty 6
Kitchen thermometersqty 6
Coolersqty 4
Kettlesqty 2
Extension cordsqty 4
Power stripsqty 6

Catering

Cheese labelsqty 50
Recipe cardsqty 36
Napkinsqty 100
Groceries

Cleaning

Washing-up bowlsqty 3
Cleaning clothsqty 20
Kitchen brushesqty 4
Mop set

Decorations

Name badgesqty 36
Tableclothsqty 8

Tips

Confirm registrations and dietary requirements before ordering ingredients. Use the final participant count to divide supplies between workstations and avoid buying only for the recipe quantities.
Check cold storage at least one week before the workshop. Cheese and dairy should be chilled before the session, and coolers may be needed if the venue refrigerator cannot hold everything safely.
Test induction plates, kettles and kitchen thermometers before setup day. Check that extension cords and power strips reach every workstation without creating walkways that people can trip over.
Prepare the tasting and reception tables separately from the workstations. Set out water and wine glasses, serving boards, cheese knives and plates where participants can use them without interrupting the cooking activity.
Weigh and portion ingredients before participants arrive. Put each station’s ingredients into bowls or containers, then keep shared tools such as measuring cups, ladles and kitchen thermometers in a clearly marked central area.

Frequently asked questions

How far in advance should I plan a cheese workshop?: Set the date and reserve the venue at least 4–6 weeks ahead. Send invitations early enough to process registrations, collect dietary requirements and confirm the final participant list before ordering supplies.
How much cheese do I need for a cheese workshop?: Base the amount on your selected recipes and the confirmed number of participants, then portion it by workstation. Weigh every recipe’s ingredients before the workshop rather than estimating during setup; add a small buffer only after the recipe quantities are complete.
When should I chill cheese and dairy for the workshop?: Chill cheese and dairy as soon as they arrive and keep them cold until setup. Check the refrigerator or cooler capacity at least one week beforehand, then move ingredients into the workshop’s cold storage before participants arrive.
What should I set up first at a cheese workshop?: Start with clean work surfaces, tables and chairs, then connect cooking equipment and arrange the workstations. Set out ingredients only after the stations are ready, and prepare the reception and tasting tables last so they remain clear and tidy.

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