Come for the cheese. Leave with a story.

We start with the dairy itself. You’ll move through the different rooms and see how the process changes from one stage to the next. We’ll talk about how milk becomes cheese, what happens to the whey, why temperature matters and what changes when cheese starts to mature.

Then there’s the maturing room. Thousands of cheeses, all sitting there doing very little to look at and quite a lot chemically.

We finish upstairs with five cheeses on the table. By that point, most people are looking at them rather differently than they were two hours earlier.