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Welcome to AB Cheesemaking

AB Cheesemaking began in 2001. It was started to provide the dairy industry with training and consultancy in cheese, yogurt and fermented dairy products.  All levels of the industry are catered for, from the complete novice to large multi-nationals.

Cheesemaking is a combination of art and science, and an appreciation of one can help the other.  The application of science can help an erratic cheese become a repeatable one.  An appreciation of the art ensures the love and care that all good cheesemakers need to produce quality cheese. 

Chris Ashby was given the 2010 Cheese Industry Award by the British Cheese Board, at the Royal Bath and West Show on 2nd June 2010. 

Ashby Blue, made by Kirsty Trotter and John Durrant on the May 08 Soft Cheese Course, won the Novice Cheesemakers Class at Nantwich Show on 30th July 2008.  Congratulations to Kirsty and John! 


The only course Chris is currently teaching is for home cheesemakers, at the Hartington School  of Food, Bakewell, Derbyshire. Details can be found on www.hartingtons.com


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