Amsterdam: Make your cheese next to De Hallen

The clever part of this Amsterdam workshop is that you make two cheeses from two ordinary one-liter cartons of supermarket milk. Paula starts with a short introduction, then shows you the two basic ways milk turns into cheese: acid coagulation and rennet coagulation.

I like the hands-on format and the useful take-home kit, which includes your two cheeses, a cheese cloth, rennet, calcium, and recipes by email. I also like the small group, limited to 10 people, and the chance to add herbs or spices instead of simply watching someone else work. The main consideration is the price: at $135 per person, this is a serious workshop purchase, not a quick tasting.

Key points at a glance

• Two cheeses from two cartons of milk: You make one acid-coagulated cheese and one rennet-coagulated cheese during the three-hour session.
• A useful introduction to aged cheese: Rennet is the method used for aged cheese, so this class gives you a starting point for longer recipes at home.
• Paula leads the workshop: She introduces De Kaasserie, explains the process, and guides the group through each stage.
• A small class near De Hallen: With no more than 10 participants, you get a more personal setting than a large demonstration.
• A practical take-home package: You leave with two cheeses, cheese cloth, rennet, calcium, and recipes sent by email.
• A tasting beyond your own batch: The final tasting includes homemade fresh and pressed cheeses.

Making cheese from supermarket milk near De Hallen

This experience takes place at De Kaasserie, near Amsterdam’s De Hallen area. The meeting point can vary according to the option booked, so check your confirmation carefully rather than assuming every booking uses the same doorway or exact meeting spot.

Once everyone arrives, you begin with tea and an introduction to De Kaasserie. This opening matters because the workshop is not just a recipe lesson. It gives you the basic idea behind cheesemaking, then lets you see how those ideas work in a bowl of milk.

You will use one liter of supermarket milk for each cheese. One batch becomes an acid-coagulated cheese, while the other uses rennet. The result is two pieces of fresh cheese made during the class, with enough room to experiment with herbs and spices.

That scale is part of the appeal. You do not need a farm, special milk, or a professional kitchen to understand the basic process. The workshop presents cheesemaking as a craft you can try at home with accessible ingredients and a few added supplies.

The two kinds of coagulation

The first lesson covers the two basic ways milk coagulates. Acid coagulation changes the milk with acidity, while rennet coagulation uses rennet to help form curds. You work with both methods instead of hearing a quick explanation and moving straight to a tasting.

The acid method is a friendly introduction because it shows how a simple change in the milk can produce a fresh cheese. The rennet method is especially useful if you want to continue learning after the class. Rennet is the procedure used to make aged cheese, so this fresh version gives you a first step toward more involved recipes.

You should keep your expectations sensible. You will not complete a traditionally aged cheese in three hours. Aging takes longer, and this workshop focuses on two fresh cheeses. Still, learning the rennet process gives you a clear path toward trying longer recipes at home.

I like that the class connects the immediate activity with future possibilities. You make something you can taste that day, but you also learn a method that can lead to more ambitious projects later.

A three-hour class with real participation

The session lasts about three hours. That gives the process room to unfold without turning the class into a rushed demonstration. You receive an introduction, make two kinds of cheese, take part in a tasting, and gather the materials and recipes needed to continue at home.

You should expect to participate throughout. The central activity is not watching an instructor prepare finished cheese while you sit nearby. You handle the milk, work through both methods, and decide whether to add herbs or spices to your cheeses.

The group is limited to 10 people. That is a useful size for a practical workshop because it keeps the setting more personal and should make it easier to follow the steps. A very small group can also make introductions and questions feel natural. Camille, who attended in August 2025, specifically appreciated the short slide presentation, the introductions, and the group size.

The pace may feel slow at points because cheese needs time to change. That is not a flaw in the format. Milk cannot be hurried simply because the clock is running. The pauses help you understand what is happening, though anyone looking for constant action should know that this is a patient, process-based activity.

Paula’s teaching style and the class languages

Paula leads the workshop. Camille described her as personable and well informed, and Fatemah also singled out Paula’s helpful approach. Those comments fit the structure of the class, which begins with a presentation and then moves into guided practice.

The workshop is offered in English, Spanish, French, and Dutch. That gives you some flexibility when booking, but check that your preferred language is available for the specific session you choose.

The introductory presentation covers De Kaasserie and the workshop contents. It is a useful start for anyone who wants context before handling ingredients. You also introduce yourself to the group, which helps a small class feel less formal and makes it easier to compare your progress with the people working beside you.

The class is not suitable for children under 16. It is also not suitable for people over 95 or for anyone with lactose intolerance. Those restrictions are worth checking before you book, especially if you are choosing the workshop for a mixed-age group or as a family activity.

Adding herbs and spices to your own cheese

You can experiment with herbs and spices during the workshop. This is a small detail, but it changes the class from a fixed cooking demonstration into a personal project. You are not simply copying one finished recipe. You get to think about how flavor affects a basic cheese.

I would treat the experiment as a chance to learn rather than a contest to create the most unusual combination. Fresh cheese can be a clean way to notice how seasoning changes texture and taste. Since you make two cheeses, you can also use the batches to compare the different coagulation methods.

The exact selection of herbs and spices is not specified, so do not book expecting a particular flavor menu. The important point is that the class allows experimentation within the cheesemaking process.

Tasting fresh and pressed homemade cheeses

Once your cheeses are ready, the session ends with a tasting of homemade cheeses. The tasting includes fresh and pressed cheeses, giving you a chance to compare examples beyond the two pieces you have just made.

That comparison adds value to the lesson. Your own cheese shows the result of your work, while the additional samples help you think about texture, firmness, and the ways cheese can develop beyond a simple fresh batch.

The tasting is part of the workshop rather than a separate meal. Tea is included with the introduction, but coffee and alcoholic drinks are not included. If you want coffee or a drink afterward, plan for that separately.

This also means the experience suits people who want a food activity with a clear educational purpose. It is less suitable if you are mainly looking for a broad Dutch cheese tasting with many samples and little instruction. The focus here is making cheese first, tasting second.

What you take home after the workshop

The take-home materials are one of the strongest parts of the experience. You leave with the two cheeses you made, a cheese cloth, rennet, calcium, and recipes sent by email.

The cheese cloth is a practical tool for future batches. Rennet and calcium give you supplies for repeating the process, so the class does not end when you leave De Kaasserie. The emailed recipes are also useful because you do not have to rely on memory after a three-hour session.

You should think about transport before booking. The activity specifically says you take home your two cheeses, but it does not provide details about refrigeration or storage during the rest of your day. If you have a long schedule afterward, ask the provider about the best way to carry them.

The class aims to give you confidence to continue cheesemaking at home. That does not mean you will instantly produce aged cheese without practice. It means you leave with a first set of methods, ingredients, and recipes rather than only a souvenir.

Is $135 a fair price?

At $135 per person, this workshop is not a bargain activity. You are paying for a three-hour small-group class, instruction from Paula, two hands-on cheesemaking projects, a tasting, tea, and supplies to continue at home.

The value depends on how much you want to learn. If you only want to eat Dutch cheese, the price will probably feel high. Amsterdam offers simpler food stops and tastings that require less time and cost less.

If you like making things, the calculation looks better. You receive a practical introduction to two production methods, not just a plate of samples. The rennet, calcium, cheese cloth, and emailed recipes give you a way to repeat the activity after your holiday.

The small group also matters. A class of up to 10 people is more suitable for questions and hands-on guidance than a large food tour. Paula’s personal teaching style was a major strength for Camille and Fatemah, and that kind of instruction is part of what you are paying for.

I would book this for a person who enjoys cooking, food crafts, or learning a skill with a clear result. I would skip it if your main goal is a quick stop near De Hallen or a traditional aged-cheese tasting.

Who will enjoy this cheese workshop most?

This is a strong fit for adults and older teenagers who enjoy practical food activities. The minimum age is 16, so it can work for an adult family outing, a couple, or a small group of friends.

It also suits anyone curious about making food at home. The class takes a complicated-looking craft and breaks it into two simple starting points. You get an early success with fresh cheese, then learn why rennet matters for aged varieties.

The workshop is less suitable for someone with lactose intolerance, for young children, or for anyone who dislikes waiting during a process. It may also disappoint you if you expect to make a fully aged cheese during the session. You make fresh cheeses, then learn the method that can lead to aged cheese later.

The four language options make it easier to choose a comfortable class setting. The provider offers English, Spanish, French, and Dutch, though you should confirm the language for your selected time.

Planning the rest of your Amsterdam day

The workshop lasts three hours, so give it a clear block in your schedule. You may want to avoid placing a timed museum visit immediately afterward, especially since the meeting point can vary by booking option and the cheesemaking process may not move at a perfectly predictable pace.

The location is near De Hallen, which makes the area a natural place to continue your day, but the supplied details do not specify nearby restaurants, transport arrangements, or the exact meeting address. Use your booking information for those details.

Tea is included at the start. Coffee and alcoholic beverages are not, so do not count on either as part of the session. The activity itself centers on instruction, making, and tasting rather than a full meal.

Free cancellation is available up to 24 hours before the start time, with a full refund. You can also reserve now and pay later, which helps if your Amsterdam schedule is still shifting.

Should you book it?

Book this workshop if you want to do more than taste cheese. The best reason to go is the combination of two hands-on methods, a small class, Paula’s friendly instruction, and supplies that let you try again at home.

The price requires real interest in the craft. For a casual food stop, it is expensive, and the class does not include coffee, alcohol, or a broad meal. You also need to be comfortable with fresh cheese rather than expecting to take home a finished aged wheel.

For curious cooks, this is a useful three-hour introduction with a memorable result. You make two cheeses, taste additional homemade examples, and leave with the first tools for continuing the craft. That makes it a good choice for an experience-focused day near De Hallen, especially if the idea of turning supermarket milk into your own cheese sounds more appealing than another guided sightseeing stop.

FAQ

Where does the cheese workshop take place?

The workshop takes place at De Kaasserie near De Hallen in Amsterdam. The exact meeting point may vary according to the option booked, so check the details for your reservation.

How long does the activity last?

The workshop lasts three hours. Starting times vary, so check availability when choosing your date.

How many cheeses will I make?

You will make two fresh cheeses. One uses acid coagulation and the other uses rennet coagulation, with one liter of supermarket milk used for each.

Is the workshop offered in English?

Yes. The available languages are English, Spanish, French, and Dutch. Confirm your preferred language for the specific session you book.

What do I take home?

You take home the two cheeses you made, a cheese cloth, rennet, calcium, and recipes sent by email.

Is tasting included?

Yes. The experience includes a tasting of homemade fresh and pressed cheeses. Tea is included with the introduction, but coffee and alcoholic beverages are not included.

Who cannot take part?

The workshop is not suitable for children under 16, people over 95, or people with lactose intolerance.