Cheese Making Workshop

[Nikk]

Hi guys, I operate a British cheese company near Pattaya. I am considering setting up a workshop to teach people how to make English style cheese, such as Cheddar, Lancashire, Red Leicester etc. right here in Thailand. I own a cheese company in Pattaya and supply all the local supermarkets and lots of bars, restaurants, hotels and so fourth.

it will be 2.5 days of which I will show teach all aspects of basic cheese making.

I am looking for feedback to see if people are interested in joining, there will be a maximum of 8 people per workshop, I have 2 vats so a maximum of 4 people per vat. I can also teach this course in Thai, if there are any Thai people interested?

Once you have completed this course you will have enough knowledge to produce quality cheese from home either as an hobby or commercially.

If you are not from this area I can arrange hotel accommodation and collections from bus stations.

Let me know what you think?

[Kurgen]

My Thai wife may be interested. She speaks very good Ingrish.

How much will the course be?

[Nikk]

Hi it would be around 20K And you would not need to travel far as we are Neighbors

[Gerbil]

Interesting. I've dabbled a bit in this myself, with mixed results.

[Kurgen]

I know, I've bought cheese from you many times.

[snakeeyes]

Very strange that you want to teach people how to make cheese when the cheese you sell is your livelihood , the people you teach will end competing against you in the future by undercutting your price , just saying , all the best of luck to you and your business,

[Nikk]

Very strange that you want to teach people how to make cheese when the cheese you sell is your livelihood , the people you teach will end competing against you in the future by undercutting your price , just saying , all the best of luck to you and your business,

Well it would be a good time to get involved....

To be honest, I am not worried about competition, just look at the variety of cheeses already available in the supermarkets today. I just think Thailand needs more Cheese makers and nationally made cheeses but obviously I am not going to teach people for free!!

Also as I own a 2 cheese shops, If any of my students produced quality products i would be interested in stocking theirs too.

[Fondles]

Very strange that you want to teach people how to make cheese when the cheese you sell is your livelihood , the people you teach will end competing against you in the future by undercutting your price , just saying , all the best of luck to you and your business,

Well it would be a good time to get involved....

To be honest, I am not worried about competition, just look at the variety of cheeses already available in the supermarkets today. I just think Thailand needs more Cheese makers and nationally made cheeses but obviously I am not going to teach people for free!!

Also as I own a 2 cheese shops, If any of my students produced quality products i would be interested in stocking theirs too.

@ 20k a pop for lessons I wonder how well your cheese shops are actually doing

[pseudolus]

I would be interested but not for 20k. Not a chance. For that money learning by trial and error would be less costly by a long haul.

[Kurgen]

Seems reasonable to me.

Question, does strong tasting cheese take longer to make?

[Nikk]

20k is cheap in the UK for the same course is around 500GBP's plus you would need flights, hotels etc. Please remember this course would give you enough knowledge to start producing commercially, I would be teaching you about the equipment needed, sanitation process, packaging and storage...If you want to make small amounts of cheese for fun at home then maybe just buy Riki Carols cheese making books from amazon.

Have you visited our 2 shops or restaurant?

[Nikk]

Seems reasonable to me.

Question, does strong tasting cheese take longer to make?

the strength in Cheddar comes simply with maturation times.

[pseudolus]

20k is cheap in the UK for the same course is around 500GBP's plus you would need to flights, hotels etc. Have you visited our 2 shops or restaurant?

I had some of your cheese for Lunch mate - I live in Thailand and in the Thailand that is bloody expensive and you know it. 20k is just a shade under 500 quid nowadays by the way.

[Aberlour]

Seems reasonable to me.

Me to. Obviously you wouldn't pay that sort of money on a whim, but if you were really passionate about it, or were thinking of doing it seriously as a business then it would be money well spent.

It's not everyday you get a chance to learn how to make cheese from a professional after all.

[Fondles]

20k is cheap in the UK for the same course is around 500GBP's plus you would need to flights, hotels etc. Have you visited our 2 shops or restaurant?

Your in Thailand not the UK, price accordingly.

[Kurgen]

More q's

How much equipment and space do you need to make a few cheeses?

Where's your restaurant?

I read All Cheeses Great And Small by the fella from Blur a while back whih gave me an intrest in one day having a go at making it. He says that as cheese is already "off" it doesn't matter how long you leave it in the fridge, as in no need to throw it away. Is that true?

[Troy]

Would be interested in your shops; where they are and what cheese is on offer.

I would need to know basic start up and running costs for making cheese before considering a course costing over 500 Euros.

[Kurgen]

We go through loads of cheese and it's not cheap.

[pseudolus]

We go through loads of cheese and it's not cheap.

You can make most of the equipment yourself - youtube will show you a lot; enough to get started. I would have been interested to get first hand tuition but not for 20k. For a one on one class for 2 days ts not that bad but as part of a workshop group? Nah, poor value.

[toslti]

20k is cheap in the UK for the same course is around 500GBP's plus you would need to flights, hotels etc. Have you visited our 2 shops or restaurant?

I had some of your cheese for Lunch mate - I live in Thailand and in the Thailand that is bloody expensive and you know it. 20k is just a shade under 500 quid nowadays by the way.

Forgetting the price of the lessons for just a second..... what was the cheese like?

[Nikk]

More q's

How much equipment and space do you need to make a few cheeses?

Where's your restaurant?

I read All Cheeses Great And Small by the fella from Blur a while back whih gave me an intrest in one day having a go at making it. He says that as cheese is already "off" it doesn't matter how long you leave it in the fridge, as in no need to throw it away. Is that true?

1.) You can make very small amounts in your Kitchen, however to make any serious amounts I am guessing 6m sq would be possible, However, you need to know that the room becomes very hot so larger areas with adequate ventilation would be better.

2.)Soi Kheow Noi

3.) Well I wouldn't say off, it is simply curdled milk. hard cheeses and semi-hard can be keep for years in the correct environment, Soft cheese will run their course and start to degrade within a few months.

[Eliminator]

Seems you're making cheese: Cheddar, Lancashire, Red Leicester etc., what is the "etc" and what is the pricing. I just want to buy decent cheese at a reasonable prices. You're making it, what price for what kind?

I make cookies, cakes, brownies and chicken pasties for sale. let us know what the price is for your CHEESE. I'm sure, if it's good quality, people will buy. Where can we buy your cheese?

[Nikk]

Seems you're making cheese: Cheddar, Lancashire, Red Leicester etc., what is the "etc" and what is the pricing. I just want to buy decent cheese at a reasonable prices. You're making it, what price for what kind?

cheddar, red leicester, lancashire, caerphilly, smoked cheddar, pepperjack, 3 counties, we dabble in some soft cheese however not so much, pricing you would need to contact me outside of this forum. I don't want to promote my products here I was simply trying to find out if there was a demand for the cheese course

[Rural Surin]

Good luck, Nick.
As there probably is a built-in market ready and willing...

[Necron99]

Where's the Doctor?
He's always going on about proper cheese...