indeed
MrsC and I went on a cheese making course on Saturday.
Nothing smelly (can't do that in one day) but we did come home with holoumi, mozzarella, marscapone and butter, all made by us. Nom nom. 
MrsN & I went on a cheese making course in March in Herefordshire. Fortunately it was very much about British cheeses and a tiny bit of modern British cheesemaking. It was pretty physical. Turning over maturing cheeses while our "brews" were working was a small part. We spent a lot of time washing hands & wiping the floor: not a H & S issue, but essential quality control in a small production operation. I learnt that cheddaring is a process. We did it, and thankfully, it didn't result in Cheddar cheese.
Our cheeses arrived a couple of months later, but needed a bit more time to mature. They're a bit furrin, compared with the English holoumi, mozzarella & marscapone. However they've provided a bit more insight into the world of Yorkshire Blue, Hereford hop, Single Gloucester, Double Worcester, Oxford Isis, Helford White, Coloured Cheshire, Staffordshire, blue Leicester(aka Stilton), Wensleydale, Dorset Blue Vinney, Red Windsor, Berkswell, Swaledale, and many more familiar cheeses, as well as the more complex local ones we've discovered on our wanderings on this island.
We'll be back for more of the same.
