What to buy for a cheese workshop

A cheese workshop needs more than cheese and crackers. You will need ingredients portioned for each workstation, reliable cooling, serving pieces for the tasting table, and enough small tools for everyone to work safely. Plan quantities per participant before shopping, then add a small buffer for spills and second tastings. Check dietary requirements before ordering dairy, and make sure chilled ingredients can stay cold from collection until the workshop starts.

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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
- Whole milk - 30 liters
- Buttermilk - 4 liters
- Cream - 2 liters
- Yogurt culture - 6 sachets
- Rennet - 2 bottles
- Cheese Salt - 1 kilo
- Lactic acid bacteria - 6 bags
- Pink peppercorn - 1 jar
- Black pepper - 1 jar
- Dried oregano - 1 jar
- Dried thyme - 1 jar
- Garlic powder - 1 jar
- Chili flakes - 1 jar
- Fresh chives - 4 bunches
- Fresh parsley - 3 bunches
- Walnuts - 1 kilo
- Almonds - 750 grams
- Raisins - 750 gram
- Figs - 750 grams
- Grapes - 3 kilos
- Apples - 3 kilos
- Pears - 3 kilos
- Cucumbers - 6 pieces
- Cherry tomatoes - 2 kilos
- Mixed lettuce - 1 kilo
- Baguettes - 12 pieces
- Wholegrain crackers - 8 packs
- Toast rounds - 8 packs
- Olive oil - 2 liters
- Balsamic vinegar - 1 bottle
- Honey - 2 jars
- Fig jam - 3 jars
- Onion chutney - 3 jars
- Mustard - 2 jars
- Mayonnaise - 2 jars
- Coffee - 3 packs
- Tea - 2 boxes
- Sugar - 1 kilo
- Long-life milk - 4 liters
- Still mineral water - 12 bottles
- Sparkling mineral water - 12 bottles
- Cola - 6 bottles
- Cola Zero - 6 bottles
- Non-alcoholic beer - 24 bottles
- Dry white wine - 8 bottles
- Dry red wine - 4 bottles
- Lemons - 12 pieces
- Ice cubes - 8 bags
- Paper towels - 8 rolls
- Toilet paper - 24 rolls
- Trash bags - 2 rolls
- Dish soap - 2 bottles
- All-purpose cleaner - 2 bottles
- Hand soap - 4 bottles
- Hand sanitizer - 4 bottles
- Nitrile gloves - 4 boxes

Cleaning

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

Decorations

Name badgesqty 36
Tableclothsqty 8

Tips

Allow at least one tasting portion of each cheese per participant, plus 10–15% extra for trimming, mistakes, and repeat tastings. Buy or prepare the cheese in advance if it needs time to mature or reach serving temperature.
Give each workstation its own cutting board, chef’s or paring knife, mixing bowl, measuring cups, measuring spoons, and cheese knives. For a group of 12, four stations means four complete tool sets rather than one shared set.
Keep cheese and dairy chilled until setup. Check that your coolers have enough capacity at least 24 hours before the workshop, and chill drinks separately so the ingredient storage is not opened repeatedly.
Count tableware by use, not just by guest: provide at least two dessert plates, one fork, one water glass, and one wine glass per participant when tasting and serving happen in the same session. Add 10% spare pieces for breakage or dropped items.
Check electrical equipment before shopping day. Count every induction plate, kettle, extension cord, and power strip, and test the available sockets at least one day before the workshop so cooking equipment does not overload one circuit.

Frequently asked questions

How much cheese do I need per person for a cheese workshop?: Plan around 150–200 g of cheese per participant for a workshop that includes tasting and preparation. Add 10–15% extra to cover trimming, failed batches, and second servings.
What equipment does each cheese workshop station need?: Each station should have a cutting board, chef’s or paring knife, mixing bowl, measuring cups, measuring spoons, kitchen tongs, and cheese knives. For 12 people, four stations require four sets of these shared tools.
How many plates and glasses do I need for a cheese tasting?: Start with two dessert plates, one fork, one water glass, and one wine glass per participant when food preparation and tasting use the same tableware. Keep 10% extra available for breakage, spills, or late registrations.
When should I buy cheese and dairy for the workshop?: Buy shelf-stable ingredients up to 5 days ahead, but collect fresh cheese and dairy no earlier than 1–2 days before the workshop. Keep them chilled continuously and check the cold storage at least 24 hours before setup.

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