Experience Days

Entry to Monkland Cheese Dairy
Cake and Teapot
Curds and Whey

Monkland Cheese Dairy



Discover cheese production methods as used by an experienced Artisan Cheese maker.

Through a practical days cheesemaking learn about every stage of the production of  hard and soft cheese at Monkland Cheese Dairy. Learn about the process from milk to maturation. 


Your cheesemaker and guide for the day, Karen, has a wealth of experience as an Artisan producer for over 18 years and as a retailer of the finest British and continental cheeses for 25 years in her chain of Mousetrap Cheese Shops (1987-2012).

The day can be tailored to your needs to a certain extent. A group wanting a fun activity will probably want something slightly different to the total cheese enthusiast and we can try and fulfil your desires. The day usually starts at 8.45 with an introduction and the necessary paperwork. Then we get started. It is a very practical day so you are actually making the cheese. You will make your own small cheese which we will mature for you and then despatch to you. We provide a ploughmans lunch for you and afternoon tea and tea and coffee breaks throughout the day. If you want to go right through to the final turning that is at about 4PM. You can join in with the cleaning as well or skip that part and have a cup of coffee it is up to you.

For dates, prices and further details please email or telephone us here at the dairy.



"8 November 2012

The Monkland Cheese Making Experience

A marvellous day, experiencing cheese making all the way from milk from the farm to the finished product, guided all the way with humour and plenty of skill and interesting information.  This is a real “hands on” experience, not to be missed by anyone with a real interest in cheese.  And at the end, of course, you have your own hand made cheese to share and show off to friends and family.

Thanks, Karen and your helpers for a fascinating and most enjoyable day

Graham Godfrey"

May 2013

"PHIL AND VANESSA’S GREAT DAY OUT (Ron enjoyed himself too)

Well at least it made a change from Novelty Xmas socks - a Cheese making day. “You’ll love it, you know how you are interested in finding out how things are made and this is hands on”said Vanessa brightly. ” S’pose so” I, less than wholly convinced, replied, followed rather pathetically by “But it won’t be as much fun if I’m on me own”. “Oh they do a special deal for two, you can get it me as one (Note!) of my birthday presents”.

So one fine snowy day in March on Vanessa’s birthday three of us tipped up at Monkland Cheese Dairy.  As it was an early start we had stayed at a friends in Ludlow and quite weirdly Ron the third member of our party had been given a cheese making day too.

We were met by Karen the head cheese maker and introduced to the team, all very friendly and welcoming. Soon kitted out in all the gear we were given a tour of the dairy and told the dos and don’ts to ensure a quality product as well as our own safety. Two types of cheese were being made and we saw how the milk set into curds. Cutting cheddaring , salting together with titrations (A-level Chemistry!) eventually got us to the stage of filling the containers to make our very own cheese. In between we had a hectic time of cheese pressing, cheese scrubbing, turning cheeses and cleaning, drying the floor and equipment. It was hard work but great fun interspersed with Karen’s amazing knowledge of the art and science of cheese making as well as her good humour and that of her two colleagues. There was so much laughter that at one point when the milk was delivered for the following day the driver popped his head through the window to discover the source of all the hilarity.

We did have time though to have morning coffee, a great lunch (Cheese ploughmans of course!) and afternoon tea and homemade (really home made) cakes.  Having made our own cheeses it was too much to expect to have to wait 6 weeks or so before trying them so we bought quite a bit at the shop which had a wide range of its own and other cheeses.

 After the 6 weeks our cheeses turned up and Karen gave us good advice on storing. We froze one and ate the other over a few weeks. Absolutely delicious and it steadily improved on keeping.

So it was indeed a great day out, we learned a lot, laughed a lot and met some super people. "






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