Regenerative FarmingWeekend workshop

Farmhouse Cheesemaking

De Boomgaard · Wellen, Belgium

From morning milk to a finished wheel, two days learning farmhouse cheese in a working dairy.

Make fresh and aged cheese from raw milkWork the curd, press, and saltTour the cheese cave and taste through it

What you'll learn

Make soft and hard cheese at home
Work cleanly with cultures and rennet
Age and care for a young wheel

What the land gains

A new batch set down in the cheese cave
The dairy's starter cultures refreshed

The host site

De Boomgaard

A biodynamic farm and old orchard in Flanders

A biodynamic farm built around a century-old fruit orchard and a small herd of dairy cows. The rhythms here follow the season and the soil, and the farmhouse kitchen turns milk and fruit into something lasting.

Your teacher

Bruno Conti

Farmhouse cheesemaker

4.9 · 62 reviews · 15 yrs teaching