Mark and Sarah Hardy have built up a family business to exacting standards of professionalism in cheesemaking. Originally making a sheeps' cheese at Duddleswell, Hardy saw a gap in the market for meeting a demand supplying haloumi to eastern Med communities in North London. now making over a dozen varieties of soft, hard, smoked and blue cheeses, they are sharing the knowlegde with one day cheesemaking courses in purpose built premises at Tremains Farm.
Six of us students tried our hands at three different cheeses, with a lunch prepared by apprentice cheesemaker / marketing manager Chris. A really interesting and enjoyable day for anyone who likes cheese and wants to understand or learn more about this skill.
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