How to organise a cheese-making workshop

A cheese-making workshop works best when every participant has a prepared station and the milk, equipment and timing are under control. Start by confirming the venue, capacity and workshop schedule, then collect registrations and dietary or allergy information before ordering ingredients. Fresh milk and chilled storage need tighter timing than most supplies. On the day, disinfect the work area, set up cooking stations and portion ingredients before guests arrive, so the practical session can begin without delays.

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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

1
Confirm date and location
2
Create workshop schedule
3
Send invitations
4
Process registrations
5
Collect dietary requirements
6
Update participant list
7
Take inventory of supplies
8
Reserve cheese supplies
9
Reserve tables and chairs
10
Order milk and ingredients
11
Check allergen information
12
Send reminder to participants
13
Check the shopping list
14
Do the shopping
2 people
15
Collect fresh milk
16
Check ingredients
17
Clean work area
2 people
18
Disinfect materials
2 people
19
Set up tables
2 people
20
Set up chairs
2 people
21
Set up cooking stations
3 people
22
Distribute ingredients per station
2 people
23
Set out tableware and cutlery
24
Chill drinks
25
Set up the coffee and tea station
26
Lay out name badges
27
Post safety instructions

Event

28
Staff the reception desk
2 people
29
Welcome participants
2 people
30
Have hands washed
31
Explain the workshop and hygiene
32
Measure and heat milk
4 people
33
Add starter culture and rennet
4 people
34
Let the curd rest
2 people
35
Cut curd
4 people
36
Stir and heat the curd
4 people
37
Drain curds
4 people
38
Form and press cheese
4 people
39
Prepare the tasting
3 people
40
Serve the tasting
3 people
41
Refill drinks
42
Answer questions about cheese
43
Pack and label cheese
3 people

Aftercare

44
Clear workstations
3 people
45
Cool leftovers
2 people
46
Wash dishes
2 people
47
Clean materials
3 people
48
Collect waste
49
Clean work area
2 people
50
Clear tables and chairs
2 people
51
Let materials dry
52
Return rental items
2 people
53
Store leftover food

What to bring

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

Furniture

Work tablesqty 6
Chairsqty 24
Reception desk
Drinks table

Kitchen

Large cooking potsqty 6
Measuring cupsqty 12
Measuring spoonsqty 12
Stirring spoonsqty 12
Foam spatulasqty 6
Cheeseclothsqty 24
Cheese moldsqty 24
Cheese pressesqty 6
Curd knivesqty 6
Cutting boardsqty 12
Kitchen knivesqty 12
Colandersqty 12
Mixing bowlsqty 12
Ladlesqty 6
Apronsqty 24
Disposable glovesqty 3
Hair netsqty 24
Labelsqty 50
Waterproof markersqty 12

Equipment

Induction hobsqty 6
Kitchen thermometersqty 6
Kitchen scalesqty 6
Coolersqty 3
Kitchen timersqty 6

Tableware

Tasting platesqty 30
Coffee cupsqty 24
Drinking glassesqty 30
Forksqty 30
Knivesqty 30
Spoonsqty 30
Serving plattersqty 6
Serving boardsqty 6
Water jugsqty 4

Catering

Drink dispensersqty 2
Thermos flasksqty 3
Ice packsqty 12
Groceries

Cleaning

Hand soap dispensersqty 2
Towel dispensersqty 2
Waste binsqty 4

Tips

Plan the workshop around the milk delivery and collection time, not just the guest arrival time. Check the freshness and quantity of the milk and other ingredients as soon as they arrive.
Give each participant or small group a complete station with a large pot, thermometer, measuring tools, stirring spoon, cheesecloth, mold and press where needed. Missing one small tool can hold up the entire group.
Set up the cooking stations at least 60 minutes before the start. Leave space between induction hobs, hot pots and cutting boards so participants can work safely without crossing into another station.
Check allergy information before shopping and keep ingredient labels available at the workshop. Do not rely on memory when explaining milk, cultures or other ingredients to participants.
Prepare tasting plates, serving platters, drinks and the coffee and tea station before the workshop begins. Guests usually notice missing refreshments immediately, while the finished cheese may still need time to drain, press or chill.

Frequently asked questions

How far in advance should I plan a cheese-making workshop?: Start planning at least 4 weeks before the workshop. Confirm the venue and date first, then allow time for registrations, dietary information, equipment checks and ordering cheese-making supplies.
How much milk do I need for a cheese-making workshop?: Base the quantity on the recipe and the number of participants, then add about 10% for spills and measuring differences. Confirm the final amount before collecting fresh milk, since the required volume depends on the cheese being made.
When should I set up the cheese-making stations?: Begin setup at least 60 minutes before guests arrive. Disinfect the work area, place the pots and induction hobs, check thermometers and scales, and portion ingredients before registration starts.
How do I handle allergies at a cheese-making workshop?: Collect dietary and allergy information during registration and review it before ordering ingredients. Check labels at least 1 week before the workshop, then keep the packaging available on the day for final questions.

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