Make cheese in the city. In Amsterdam, this workshop next to De Hallen turns simple ingredients into two fresh cheeses, and I love the mix of rennet vs. acid learning plus the calm small-group pace.

You’ll finish with a guided tasting, a drink, and a chance to take your cheese home with basic tools and recipes.

The day runs about three hours, so come ready for hands-on work. One consideration: it’s built for beginners, so if you’re hunting for advanced aging or long fermentation projects, this class may feel a bit focused rather than deep.

Key points you can bank on

• Two fresh cheese styles: one coagulated with rennet, one coagulated with acid
• Small group cap (max 8), which keeps things patient and easy to follow
• Creative finish: you can experiment with herbs and colours during the acid-coagulated cheese step
• You leave with food and tools, not just photos, plus recipes sent by email
• Tasting included, with a drink to round out what you made

De Kaasserie meets De Hallen: the setting that keeps it relaxed

This cheese making workshop is centered around De Kaasserie, with the experience anchored near De Hallen Amsterdam and Ten Katemarkt. The vibe matters here, because cheesemaking is touchy in the best way: temperature, timing, and gentle handling all affect results. A small class helps you get unstuck fast.

The practical win is the group size. With a maximum of 8 participants and an English-led format, you’re not one of a crowd. You can ask questions while your cheese is mid-process, which is when most people need answers.

You also get a clear start and finish pattern. The meeting point is De Kaasserie, Bellamystraat 8, 1053 BL Amsterdam, and the activity ends back there. So you’re not juggling transit across town while you’re holding dairy.

What you make: two fresh cheeses and the rennet vs acid difference

The core of this workshop is that you don’t just make one cheese. You make two types of fresh cheese, and the method changes for each batch:

• First: a fresh cheese coagulated with rennet
• Second: a fresh cheese coagulated with acid

That sounds technical, but it’s exactly the kind of lesson that makes the whole craft click. Rennet and acid coagulate milk in different ways, which usually shows up as differences in texture and how the curds form. Even if you’re brand-new, making both gives you a direct comparison you can remember later when you try again at home.

Then comes the fun part. When you finish the acid-coagulated cheese, you’re encouraged to experiment with herbs and colours. This is where cheesemaking stops being only scientific and becomes creative cooking. You’ll think like a flavor designer: what herbs match the fresh, milky base, and how color choices can make the cheese feel festive and personal.

The flow of the experience: from De Hallen to Ten Katemarkt and back

The workshop is organized around two key local stops: De Hallen Amsterdam and Ten Katemarkt. While the main cheesemaking happens in the food design studio atmosphere associated with De Kaasserie, these stops help you place the class in Amsterdam’s everyday food world instead of treating it like a stand-alone tourist show.

In practice, this makes the experience feel less like a classroom and more like an evening out built around a craft. You’re guided through the process, you get time to work with what’s in front of you, and you can reset your attention between stages.

Timing-wise, you’re looking at about 3 hours. That’s a sweet spot for beginners: long enough to learn the method and actually produce two take-home cheeses, short enough that the afternoon doesn’t vanish.

One small note for your planning: you’ll be making cheese, so expect the session to run at the pace of the milk, not the clock.

Hands-on cheesemaking: beginner-friendly tools and included ingredients

This class is set up so you’re not scrambling for supplies. All ingredients and materials are included, which matters because cheesemaking can otherwise turn into a scavenger hunt. You can focus on technique rather than price-checking specialty rennet, cultures, or equipment.

You’ll also use basic tools as part of the process. Afterward, you can take with you your two cheeses and the basic tools. That’s a big value add, because the learning becomes repeatable. Recipes sent later by email help you translate what you did in the studio into something you can try at home without guessing.

I like that the experience is hands-on and calm. In a craft class, stress shows up as mistakes. Here, the overall tone is patient, which helps if you’re new to cooking by measurement and timing instead of instinct.

The tasting and drink: why the last hour matters

You’ll end with a homemade cheese tasting. This is not just a polite sit-down. It’s how you build taste memory: you compare what you made, notice differences between rennet and acid results, and understand what herbs and color additions do for flavor.

A drink is included to finish things off. That turns the workshop into a real social experience, not only a skill lesson. You get to enjoy the output of your work while it’s still fresh and the session is still fresh in your mind.

This tasting format is useful for you even after the workshop ends. When you later make your own cheese at home, you’ll have a baseline for what good should taste like, not only what it should look like.

What you take home: two cheeses, tools, and recipes by email

The take-home package is a practical reason this workshop works for food lovers. You’re not leaving with theory. You’re leaving with:

• Two cheeses you made during the class
• Basic tools to keep practicing
• Recipes sent via email, so you can keep experimenting at home

If you’re the kind of traveler who likes to bring edible souvenirs home, this checks that box. It’s also great if you’re buying gifts for people who enjoy cooking. Recipes by email reduce clutter, and the tools give you a head start for your next attempt.

For your own planning, just think about storage and transport. Cheese is perishable, and you’re coming out of a workshop after 3 hours of making. If you’re walking back to your place, make sure your bag has space and you have a plan for keeping your cheeses stable on the way.

Price and value: is $144.49 per person worth it?

At $144.49 per person for about 3 hours, this isn’t a bargain-bin activity. It’s closer to paying for instruction plus ingredients plus take-home output.

The value case is strong if you want more than a demo:

• Ingredients and materials are included, so you’re not paying extra once you arrive.
• You make two cheeses, not one.
• You get a tasting and a drink at the end.
• You leave with two cheeses and basic tools.
• You also get recipes by email to extend the experience beyond the studio.

Do the math roughly: it’s about $48 an hour for a guided craft session, with food included and equipment provided. For a beginner-friendly class where you leave with edible results, that’s a fair trade.

One booking detail I pay attention to: it’s often booked about 58 days in advance on average. That’s a sign the schedule fills up. If your dates are firm, I’d plan to reserve early rather than waiting for last-minute flexibility.

Who this workshop suits best

This is a good fit for you if you like hands-on cooking and want a skill you can actually repeat. It’s also a strong choice if you’re curious about food science without needing advanced background.

You’ll probably enjoy it most if:

• you’re a beginner who wants a step-by-step path
• you enjoy learning through doing, not only watching
• you want to bring home two homemade cheeses (and keep practicing with tools)
• you like the creative side of cooking, especially the herbs and colours experiment

If you’re an experienced cheesemaker and hoping for complex aging, specialized cultures, or long fermentation timelines, you might find the scope limited. The class is designed to get you started, not to turn you into a full-time cheesemonger overnight.

Plan for the day: tickets, language, and getting there

A couple of practical notes make your day smoother:

• You’ll receive a mobile ticket.
• The workshop is offered in English.
• It’s near public transportation, which helps when you’re carrying fresh cheese.
• Service animals are allowed.

Because the activity ends back at the meeting point, your logistics stay simple. And since the class runs around three hours, you can still fit it into a normal Amsterdam day if you don’t overpack your schedule before and after.

If you like buffer time: give yourself room to cool down after you handle warm materials, and don’t schedule anything tight right after the final tasting.

Should you book this cheese making workshop near De Hallen?

I’d book it if you want an authentic Amsterdam craft experience that’s small, calm, and genuinely productive. The standout reason is simple: you make two fresh cheeses using different coagulation methods, then you take the results home with tools and follow-up recipes by email.

If you’re only looking for entertainment or a quick souvenir, this may be too hands-on. But if you want a beginner-friendly skill with real pay-off, this workshop delivers. You’ll leave with something you made yourself, you’ll taste the difference you created, and you’ll have a clear path to try again later.

FAQ

FAQ

How long does the cheese making workshop last?

It runs for about 3 hours.

Where do I meet for the workshop?

You meet at De Kaasserie, Bellamstraat 8, 1053 BL Amsterdam, Netherlands, and the activity ends back at the same meeting point.

Is the workshop offered in English?

Yes, the workshop is offered in English.

How many people are in the group?

The workshop has a maximum of 8 travelers.

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 take the cheese home?

Yes. You can take with you your two cheeses and the basic tools.

Are ingredients and materials included?

Yes. All ingredients and materials are included in the class.

Can I cancel for a full refund?

Yes. You can cancel for a full refund up to 24 hours before the experience’s start time. Confirmation is received at booking, and you can also be offered a different date or a full refund if the minimum number of travelers isn’t met.