Amsterdam: Make your cheese next to De Hallen

Discover How to Make Your Own Cheese Next to De Hallen in Amsterdam

The Amsterdam: Make your cheese next to De Hallen experience offers a practical, engaging workshop where you learn the basics of cheesemaking with expert guidance. For $131 per person, this 3-hour activity takes place at De Kaasserie, close to the vibrant De Hallen area, making it an ideal addition to your Amsterdam itinerary.

This hands-on experience is perfect for those curious about culinary crafts or looking to develop a new skill. The workshop emphasizes experimenting with milk, herbs, and spices, culminating in a tasting of fresh homemade cheeses. While the session is straightforward and beginner-friendly, it provides enough inspiration to motivate you to try cheesemaking at home. Keep in mind, this experience is not suitable for children under 16 or anyone with lactose intolerance.

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Key Points

• Hands-on cheesemaking using supermarket milk with expert guidance
• Create two types of fresh cheese—acid-coagulated and rennet-coagulated
• Enjoy a tasting of your homemade cheeses, both fresh and pressed
• Learn a skill that can be continued at home with recipes and ingredients provided
• Small group setting limited to 10 participants ensures personalized attention
• Includes take-home cheeses, cheesecloth, rennet, calcium, and recipes sent via email

Starting Point at De Kaasserie in Amsterdam

The workshop begins at De Kaasserie, a cozy venue near the De Hallen district, known for its warm atmosphere and knowledgeable hosts. Once everyone arrives, the host provides an introduction to De Kaasserie and the workshop’s contents, setting the stage for a fun and educational session. The location’s accessibility makes it easy for visitors to reach from central Amsterdam, offering a smooth start to your cheese-making journey.

Learning the Foundations of Cheesemaking

Participants quickly gain insight into the two basic types of milk coagulation: acid-coagulation and rennet-coagulation. The instructor explains how one liter of supermarket milk is used to make two pieces of cheese—one acid-coagulated and one rennet-coagulated—both of which are fresh cheeses. This clear demonstration highlights how simple ingredients can transform into delicious, fresh dairy products.

Hands-On Cheese Making: From Milk to Cheese

The core activity involves experimenting with adding spices and herbs to the cheeses, allowing for creative expression. Participants use the provided cheesecloth, rennet, and calcium to shape and press their cheeses. The process is approachable, making it ideal for those new to cheesemaking. The instructor guides you through each step, ensuring you understand how to replicate the process at home later.

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Exploring Rennet Coagulation and Aging Techniques

A key educational moment is the explanation of rennet coagulation, the method used to produce aged cheese. While the workshop focuses on fresh cheese, this foundational knowledge opens the door for participants to attempt more complex recipes in the future. Learning about aging techniques, even briefly, adds depth to your understanding of cheese production.

The Delight of Homemade Cheese Tasting

Once your cheeses are prepared, the session concludes with a tasting of your fresh cheeses, both the acid and rennet varieties. The delicious flavors showcase the potential of homemade dairy products, inspiring confidence to experiment further. Participants receive their two cheeses along with additional recipes via email, encouraging continued exploration.

Take-Home Materials and Recipes

Participants leave with two pieces of cheese, a cheese cloth, rennet, calcium, and detailed recipes sent by email. This comprehensive package ensures you can reproduce the cheesemaking process at home, making this workshop both educational and practical. The inclusion of all necessary ingredients and instructions adds value for those eager to try more advanced techniques later.

Logistical Details and Group Size

The small group size—limited to 10 participants—keeps the atmosphere friendly and allows for personalized attention. The activity lasts approximately 3 hours, with start times varying depending on your booking. The meeting point is at De Kaasserie, and the experience ends back at the same location, making logistics straightforward.

Additional Info and Booking Flexibility

This activity offers free cancellation up to 24 hours in advance, providing flexibility in planning. With options to reserve now and pay later, it suits travelers who prefer to keep their plans adaptable. The workshop is conducted in multiple languages, including English, Spanish, French, and Dutch.

Who Would Enjoy This Cheesemaking Workshop?

This experience is ideal for foodies, curious home cooks, or anyone interested in culinary crafts. It’s especially suitable for adults over 16, as children under this age are not permitted. Since the workshop involves dairy, it’s not appropriate for those with lactose intolerance.

Final Thoughts on the Amsterdam Cheese-Making Workshop

Creating cheese at De Kaasserie combines practical skills with a fun, hands-on approach. The workshop’s focus on fresh cheeses, experimenting with flavors, and receiving detailed recipes makes it a valuable experience for culinary explorers. The small group size ensures a personalized, engaging atmosphere, and the take-home cheeses serve as a delicious reminder of your new skill.

While the session doesn’t cover aged cheese techniques in depth, the knowledge gained can be a stepping stone toward more advanced cheesemaking at home. For $131, this experience offers not only a memorable activity but also practical skills that can be continued long after the workshop ends.

Frequently Asked Questions

Is this experience suitable for children?
No, the workshop is only suitable for participants over 16 years old.

What is included in the price?
The price covers making two kinds of cheese, a cheese tasting, take-home cheeses, a cheesecloth, rennet, calcium, and recipes sent via email.

Can I cancel or reschedule?
Yes, you can cancel up to 24 hours in advance for a full refund. There’s also an option to reserve now & pay later.

Where does the workshop take place?
It begins and ends at De Kaasserie, located near De Hallen in Amsterdam.

Will I learn about aging cheese?
The workshop explains rennet coagulation, which is used for aging cheese, but focuses primarily on fresh cheeses. It provides a good foundation to explore aged cheese making later.

Is there a physical or language requirement?
The activity is suitable for most adults but not recommended for children under 16. It is conducted in English, Spanish, French, and Dutch.

You can check availability for your dates here: More Great Tours Nearby