How to organise a cheese workshop

Start by fixing the workshop format before buying ingredients. Set the date, reserve a venue with enough work surfaces and cold storage, then confirm registrations and dietary requirements. Build the session around the selected cheese recipes, allowing time for demonstrations, hands-on preparation and tasting. The final setup should move participants smoothly from reception to workstations and then to the tasting table, with ingredients measured and chilled before anyone arrives.

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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
Set the date and program
2
Reserve venue
3
Send invitations
4
Process registrations
5
Update participant list
6
Collect dietary requirements
7
Confirm participants
8
Work out workshop instructions
9
Select cheese recipes
10
Check supplies
2 people
11
Order cheese supplies
12
Reserve tableware and glassware
13
Check cold storage
14
Do the shopping
2 people
15
Chill cheese and dairy
16
Weigh supplies
2 people
17
Set out ingredients
2 people
18
Clean work surfaces
2 people

Event

19
Set up workstations
3 people
20
Set up tables and chairs
3 people
21
Connect cooking equipment
2 people
22
Distribute ingredients per station
3 people
23
Set up the reception table
2 people
24
Set up the tasting table
2 people
25
Chill drinks
2 people
26
Receive participants
2 people
27
Give safety instructions
28
Demonstrate cheese making
29
Guide participants
3 people
30
Serve coffee break
2 people
31
Restock workstations
2 people
32
Drain the cheese
2 people
33
Prepare the cheese tasting
3 people
34
Serve the cheese tasting
3 people
35
Refill drinks
36
Moderate the Q&A
37
See participants off
2 people

Aftercare

38
Dismantle workstations
3 people
39
Wash dishes
2 people
40
Clean the kitchen
2 people
41
Collect waste
42
Lock up the venue
43
Chill leftover food
44
Inventory materials
45
Return borrowed materials
2 people
46
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

Set the programme before sending invitations. Allow around 15 minutes for arrival, 60–90 minutes for preparation and cooking, and at least 30 minutes for tasting and cleanup.
Check refrigeration early, not on the day itself. Cheese and dairy should be chilled before the workshop, and coolers can provide backup capacity if the venue’s refrigerator is too small.
Prepare one workstation per small group and distribute measured ingredients before participants sit down. This prevents queues for scales, bowls, knives and cooking equipment.
Match tableware to the tasting sequence. Put serving boards, cheese knives, dessert plates, forks and wine or water glasses at the tasting table rather than mixing them into the cooking stations.
Test the equipment and power layout before guests arrive. Induction plates, kettles and extension cords should be connected safely, with enough sockets and clear paths away from spills.

Frequently asked questions

How many people should be in a cheese workshop group?: Plan for roughly 4 to 6 participants per workstation so everyone can cut, mix and cook without waiting. For larger groups, add stations rather than making one table handle more than 6 people.
How far in advance should I organise a cheese workshop?: Start planning at least 3 to 4 weeks ahead. Reserve the venue and equipment first, send invitations next, and collect dietary requirements no later than 7 days before the workshop.
How much cheese do I need per person for a workshop?: For a workshop that includes cooking and tasting, allow about 150 to 200 grams of cheese per person, depending on the recipes. Weigh the full supply before the event and portion it by workstation.
When should cheese and dairy be chilled?: Chill cheese and dairy several hours before the workshop, ideally overnight when the recipes allow it. Keep them cold until the ingredients are distributed, and use coolers if the venue cannot hold everything safely.

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