Catering and Hospitality students at Nelson and Colne College Sixth Form have been given lessons on the traditional-art of cheese making by local cheese producers Leagram Organic Dairy.
Leagam Organic Dairy is part of Lancashire’s elite group of expert cheese makers, operating from their dairy in Chipping. Visitors to the dairy can see how cheese is made today and visit the museum to find out more about the history of cheese making.
The College Catering and Hospitality department were pleased to invite Leagam’s Managing Director Robert Kitching, who visited to tell the students more about the cheese making process and demonstration. Robert went on to explain the differences between the varieties of cheese made by Leagams and even conducted a ‘tasting’ session with the students, so they could sample the different varieties.
Nelson and Colne College’s outstanding Catering and Hospitality department has a long-standing reputation for providing East Lancashire with the next generation of culinary stars. It is experiences such as this which greatly enhance the students’ knowledge of the importance of local products, making them outstanding candidates for the industry.
