The Art of Cheese Making

Make your own cheese with Silke Cropp. Spend the day learning the art of cheese making from Silke who has been making goat, cow and sheep milk cheeses for yonks. From the 10 litres of Raw Milk under Silke’s instruction everybody will make 1kg of Hard Cows’ milk cheese along with a soft cheese. Most of all take home the experience!

The Organic Centre offers our hugely popular 2 day cheese making course on Sunday 19 April, Saturday 25 July and Saturday 10 October 2020. Learn how to make a hard cheese and various soft cheese in real time with lots of tastings and some cheese to take home.


Lactic acid bacteria ferment milk into cheese

I recently asked friends and colleagues to tell me the first word what comes to mind if they hear the word bacteria. Most answers were “not good”, “makes you sick”, “Salmonella” and “Coli”, “infection and illness”, one more garden minded colleague said “compost”, my neighbour said” milkand cheese”, but then she knows.

All in all everyone wanted to avoid them and the word bacteria has an almost negative connotation. 30 years ago I could have been that person. It all changed when I first made yoghurt myself, shown by a friend. This was the start of my life long love affair with the Lactic Acid Bacteria and the Lactobacillus Bulgaricus in particular.

So let me introduce you readers to the magic world of the lactic acid bacteria, the essential “good life bacteria”!

Real cheeses can only be produced through Lactic Acid Bacteria fermentation. Fresh milk is transformed into cheese that has a much longer shelf life than the raw material, thus cheese making is preserving milk. Not only that: For example, milk that undergoes lactic acid fermentation conveys more vitamins to the consumer in comparison to raw milk and, particularly, pasteurized and ultra-high-temperature pasteurized milk.

In many societies including our own where yogurt has been heralded as a health food since the 19th century, fermented food has gained a reputation for its beneficial effects on immunity, intestinal health and general well-being.


Background : Lactic acid bacteria are a group of related bacteria that produce lactic acid as a result of carbohydrate fermentation. These microbes are broadly used by us in the production of fermented food products, such as yogurt (Streptococcus spp. and Lactobacillus spp.), cheeses (Lactococcus spp.),and sauerkraut (Leuconostoc spp.).



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The Organic Centre, Rossinver, Co. Leitrim, Ireland.

From within Ireland: (071) 985 4338
International: +353 71 985 4338

From within Ireland: (071) 985 4343
International: +353 71 985 4343


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