Cheesemaking feels fancy, but this class keeps it friendly and practical. You’ll learn the core method for two fresh cheeses in a small group, inside a food design studio next to De Hallen in Amsterdam, and you’ll finish with a tasting and drink.

I especially love that everything is included for beginners: ingredients, materials, and step-by-step guidance. I also like that you create two different styles, so you understand how rennet and acid change the result, then you get to take your cheeses home with tools and recipes.

One thing to consider: this is a 3-hour, hands-on session built around making fresh cheese. If you only want a quick snack or a casual look-in, the structure may feel like you’re working more than you planned.

Key things to know before you go

• Small group (max 8) means more time with the instructor as you work
• Two fresh cheeses: one set with rennet, one set with acid
• Herbs and colours are encouraged when you finish the acid-coagulated cheese
• Take-home tasting at the end, plus a drink to round it off
• You leave with cheese, basic tools, and emailed recipes for continuing at home

Where this Amsterdam workshop really shines

Amsterdam already has plenty of food stops, but this experience is different because it’s not just about eating. It’s about making, with your hands doing the work and your brain understanding what’s happening as the curds form.

The location helps too. The workshop runs out of a studio near De Hallen, which is one of those practical “everything-in-one-place” areas: you can pair it with a market wander, a coffee break, and then the next neighborhood you want to explore. In other words, it doesn’t strand you in a random spot. It slots into a normal day.

And because the class is capped at 8 travelers, it stays calm. You’re not rushed, and you’re not lost in a crowd while the instructor demonstrates from across the room. For beginners, that matters.

The core skills: rennet vs acid (in plain language)

You’ll make two fresh cheeses. One uses rennet for coagulation. The other uses acid coagulation. That simple difference is the heart of what you’re paying for, because it changes the process and helps you see cause and effect instead of just following steps.

Here’s the practical idea you’ll walk away with:

• Rennet-coagulated cheese teaches you how enzymes help the milk curdle in a more classic cheesemaking way.
• Acid-coagulated cheese teaches you how changing acidity makes the milk set, and it often feels a bit more hands-on and immediate.

You’re not expected to be a scientist. You’re expected to learn what you’re doing and how to repeat it later. That’s why the class is a great match for food lovers who want more than recipes—they want the method.

Step-by-step flow: what your 3 hours look like

This workshop is about 3 hours and it stays tightly focused on making and tasting. The pacing is built around learning, doing, and then finishing with food you helped create.

You’ll start at the cheese studio on Bellamystraat, then you move through the area briefly (De Hallen is right there). After the cheesemaking, you sit down for a tasting, with a drink.

Even if you’re brand new to cheesemaking, the structure is easy to follow: you get the instructions, you do the steps, you see the results, and then you taste what you made. That loop—hands, results, taste—is where the learning sticks.

Stop 1: De Kaasserie at De Hallen, the maker’s base

Your meeting point is De Kaasserie, Bellamystraat 8, 1053 BL Amsterdam. This matters for two reasons.

First, it keeps the start stress-free. You’re not trying to match up with a moving group through the city. You show up, you settle in, and you begin.

Second, it’s a studio setting rather than a restaurant kitchen. That tends to feel more relaxed for beginners. A studio also makes it easier to focus on tools, textures, and timing—things you want to notice when you’re learning.

From the way the class is described, you’ll be working in a calm space, and that matches the best kind of hands-on workshop: the room supports the learning instead of distracting you.

Stop 2: Ten Katemarkt as a quick local color note

The experience includes a second stop around Ten Katemarkt. I like that they build in a hint of the neighborhood instead of making everything indoors and linear.

This kind of stop doesn’t turn into a sightseeing lecture. It’s more of a chance to soak up local Amsterdam energy—useful if you’re pairing this class with browsing nearby shops and food streets afterward.

If you’re planning your day, treat this as a small “breather” moment between steps: you’ll likely get a sense of place, then return to the maker-mode.

Making two fresh cheeses: what you’ll do at the bench

You’ll create two kinds of fresh cheese, and each one teaches you something.

Cheese #1: rennet-coagulated fresh cheese

This first batch focuses on the rennet-coagulation method. The goal isn’t just a finished cheese you can eat—it’s understanding what you did that caused the milk to transform.

Expect a hands-on workflow: you’ll work with the ingredients and use the provided materials. Since all ingredients and materials are included, you don’t need to bring anything but your curiosity and basic willingness to get a little involved.

Cheese #2: acid-coagulated fresh cheese with customization

Then you move to the acid-coagulated cheese. The fun twist: when you finish it, you’re encouraged to experiment with herbs and colours.

This is where the workshop becomes more creative, not just technical. Herbs give you aroma and flavor changes. Colours (as described for this class) let you play with look and mood—something that’s especially satisfying in food workshops because you see your choices immediately.

It’s also the part that tends to stick with people. A lot of cooking classes teach you flavor. This one teaches you how your “add-ons” become part of the final cheese.

The tasting and the drink: the part people remember

After the hands-on work, you’ll sit down for a homemade cheese tasting, finished with a drink.

This tasting is more than a reward. It’s how you connect the process to the outcome. When you taste both your rennet and acid cheeses side by side, you understand why they differ. That’s the fastest path to confidence if you plan to make cheese again.

The tasting is also described as using the cheeses made by you, along with spices and herbs. So you’re not just eating plain cheese and hoping it makes sense. You’re tasting with the same kinds of flavor choices you practiced during the workshop.

And yes, this is exactly the sort of ending that makes people say they learned a lot without it feeling like a school lesson.

What you take home: cheese, tools, and emailed recipes

One of the biggest value points is what happens after the tasting. You can take with you:

• Your two cheeses
• Basic tools (the tools are part of the take-home package)
• Recipes sent by email so you can keep going at home

This is a key detail. A lot of workshops end at the table. This one builds a bridge to your kitchen. If you want to try again, you’ll have a recipe path and the basic tools to make it possible.

Also, taking home two cheeses gives you something tangible to share (or stash). It’s a useful “proof of skill” that you didn’t just watch a demonstration.

Price and value: is $144.49 worth it?

At $144.49 per person, this isn’t the cheapest food activity in Amsterdam. The value comes from what’s included and what you walk away with.

You’re paying for:

• a beginner-friendly, small-group format (max 8)
• hands-on cheesemaking (not just tasting)
• materials and ingredients included
• making two fresh cheeses
• tasting plus a drink
• taking home two cheeses, basic tools, and bonus recipes via email

If you compare that to buying ingredients plus trial-and-error time at home, the workshop becomes easier to justify. You’re buying instruction, time, and the chance to learn the process correctly the first time.

Where it might not be worth it: if you already have your own cheesemaking kit and you’re mainly interested in eating a lot of different styles. This workshop is designed to teach you to make two fresh cheeses, not to serve as a cheese buffet.

Who this workshop fits best

This is a strong choice for:

• beginners who want a guided entry into cheesemaking
• food lovers who like learning by doing
• couples or small groups who want a calm, local-feeling activity
• anyone who wants take-home results, not just photos

It’s also a great fit if you enjoy creativity in cooking. The herbs and colours part makes it feel more personal than a strictly technical class.

Practical tips to get the most from it

Here are a few smart moves so you leave feeling confident, not overwhelmed:

• Go in with a beginner mindset. Fresh cheese is approachable, and the goal is learning, not perfection.
• Plan for hands-on work. Even in a calm studio, you’re making cheese, which means you’ll get involved with the process.
• After the workshop, actually use the emailed recipes. That’s how this turns from a fun afternoon into a skill you can repeat.

If you’re the type who takes home edible souvenirs, this one is a clear win. You leave with food you made yourself.

Should you book De Kaasserie’s cheesemaking workshop?

If you want an experience that’s equal parts food, craft, and practical learning, I’d book it. The combination of small-group instruction, making two types of fresh cheese, and leaving with cheese plus recipes is exactly the kind of value that makes a workshop feel worth your time in Amsterdam.

Book it especially if you’re curious about how rennet and acid change the process. That’s not just trivia. It’s the foundation for making something at home later.

Skip it only if your main goal is pure sightseeing or if you’re hoping for something more like a tasting-only event. This class is hands-on by design.

FAQ

How long is the cheese making workshop?

It runs for about 3 hours.

Where do I meet for the workshop?

The meeting point is De Kaasserie, Bellamystraat 8, 1053 BL Amsterdam, Netherlands.

What group size should I expect?

The workshop has a maximum of 8 travelers.

Is the class offered in English?

Yes, it is offered in English.

What kinds of cheese will I make?

You’ll make two types of fresh cheese: one coagulated with rennet and one coagulated with acid.

Can I add herbs or colours to the cheese?

Yes. When finishing the acid-coagulated cheese, participants are encouraged to experiment with herbs and colours.

Will I be able to take anything home?

Yes. You can take home your two cheeses, basic tools, and you’ll receive recipes via email afterward.

Is there a tasting during the experience?

Yes. After making the cheeses, there is a homemade cheese tasting and a drink.

What is the cancellation policy?

Free cancellation is available up to 24 hours in advance for a full refund. If you cancel less than 24 hours before the start time, the amount paid is not refunded.

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