Cheese making workshop next to De Hallen, heart of Amsterdam

Cheese, made with your own hands, in Amsterdam. This 3-hour cheese-making workshop at De Kaasserie right by De Hallen teaches you how to make two fresh cheeses, one set with rennet and one set with acid. I like that it’s beginner-friendly, and you get all the ingredients and materials. One thing to consider: you will be doing real hands-on food work, so plan for a slightly messy, get-your-fingers-dirty kind of afternoon.

I also like the small-group setup, capped at 8 people, which keeps the room calm and makes it easier to ask questions as you go. You’ll finish with a cheese tasting plus a drink, so the class doesn’t end when the curds do. If you’re the type who hates sticking around for sampling, just know the tasting is part of the flow.

You’ll start at De Kaasserie on Bellamystraat, then include a stop at Ten Katemarkt before returning back to the meeting point to wrap up. The class runs in English, and you’ll have a mobile ticket for entry, with the venue near public transportation.

Key things that make this cheese workshop worth your time

• Two different cheese methods in one session, rennet first, then acid coagulation
• Herbs and colors are part of the acid-cheese finish, so your second cheese is more customizable
• All ingredients and materials are included, which makes the class feel straightforward and value-focused
• Take-home food plus tools, including your two cheeses and basic cheesemaking tools
• A guided tasting and drink at the end, so you get to actually enjoy what you made

De Kaasserie near De Hallen: why this spot feels right

This workshop is based in a food design studio setting, which makes it feel less like a classroom and more like a creative workspace. The meeting point is De Kaasserie, Bellamystraat 8 (1053 BL Amsterdam), and it’s close to De Hallen, one of the area’s best food and culture hubs.

Location matters here because you can easily plan it as part of an Amsterdam food day. If you’re already in the De Hallen orbit, you won’t waste time with long transfers. Also, the venue is near public transportation, so you’re not locked into taxis just to get there.

One more practical plus: the group is small. When you’re learning hands-on cooking, crowding is the enemy. A maximum of 8 travelers means you’re more likely to get close attention when your curds need a tweak.

The 3-hour flow: De Hallen start, Ten Katemarkt stop, studio finish

You start at De Kaasserie by De Hallen. Then the experience includes a stop at Ten Katemarkt, and afterward it wraps back at the same meeting point.

Even without overcomplicating it, that structure helps. You get a change of pace early on, then you settle in for the real work. By the time the session moves into cheese-making mode, you’re focused and not rushed between steps.

The overall duration is about 3 hours, which is a sweet spot. Long cooking workshops can run away with your day. This one is long enough to learn two methods and make decisions on herbs and colors, but short enough that you still have evening options in Amsterdam.

Making cheese with rennet: your first fresh batch lesson

The first cheese you’ll make is coagulated with rennet. In plain terms, you’re using a classic cheesemaking approach to set the milk so it forms curds you can shape into fresh cheese.

I like how this first method sets up the rest of the class. Rennet-coagulated cheese tends to feel more “structured,” so you learn how timing and handling affect texture. As you work, you’ll get hands-on guidance on what the curd should look like and what to do next to turn it into a finished fresh cheese.

Because the class is set up for beginners, you’re not expected to already know the jargon or have a full kitchen toolkit at home. You’re learning technique by doing, and you also know the instructor is there to keep you from spinning your wheels.

Acid-coagulated cheese: faster set, bigger creative play

Next comes the acid-coagulated cheese. This method uses acid to help coagulate the milk into curds, and it typically feels more direct and forgiving for first-timers.

Here’s the best part for most people: when your acid-coagulated cheese is done, you get encouraged to experiment with herbs and colors. That’s not just decoration. It’s an easy way to learn how flavor and appearance can change your final result, even when the base cheese is fresh and simple.

It’s also a great opportunity to make your second cheese feel like yours. If you’ve ever had a plain ingredient and wished you could personalize it, this is that moment. Your “try something different” instinct will be rewarded.

What you take home: two cheeses, basic tools, and a recipe roadmap

At the end, you can take with you your two cheeses plus the basic tools. That’s a big value point, because the class isn’t only about the afternoon experience. You leave with food to share or enjoy later, and you leave with a starter kit mindset so you can keep experimenting.

You’ll also receive recipes via email. That matters more than people think. Fresh cheesemaking depends on small choices, and having written instructions gives you a safety net when you’re recreating things at home.

From a planning perspective, think about how you’ll handle the take-home cheese. Fresh cheese is perishable, so if you’re continuing sightseeing immediately after class, keep it simple. Bring a plan for cold storage and eating within a realistic timeframe once you’re back.

The tasting and drink: how the class turns into a meal

After the hands-on part, the session includes a tasting with cheeses made during the class, plus a drink. The cheeses are served with spices and herbs.

This part is more than a nice finish. It closes the loop on what you just made. You can compare the rennet-coagulated cheese versus the acid-coagulated cheese, and you’ll notice how herbs and added flavors shift the experience.

If you’re a food lover, this is where the learning clicks. You stop thinking of it as a task and start tasting outcomes. It also helps you decide what you’d repeat first if you continue cheesemaking at home.

English instruction for curious cooks, not just dairy experts

The workshop is offered in English, which makes it easier to follow the steps without translation gymnastics. For many people, cheese-making is one of those “I love food but I don’t know the process” topics. This class keeps the learning approachable.

The small size is key again. With up to 8 travelers, you’re not watching a show from the back row. You can ask practical questions as you work, and you’re more likely to get feedback on what to adjust.

From the reviews profile, the vibe you’re looking for is patient and calm, with real conversation and laughs while you learn. That combination helps beginners stick with it, because cheese can seem intimidating until someone makes the steps feel doable.

Price and value: what $144.49 actually buys you

The price is $144.49 per person for a roughly 3-hour class. That’s not a bargain-basement cooking activity, but it’s also not just a demo.

You’re paying for several tangible things:

• Ingredients and materials are included
• You make two cheeses in one session
• You take home both cheeses
• You also take home basic tools
• You get a tasting and a drink at the end
• Instruction is in English in a small group (max 8)

If you compare it to buying ingredients separately and then figuring out a method without guidance, the class starts to look fair. Cheesemaking can fail in small ways, and those failures cost time and food. Here, you get guided structure, plus results you can actually bring home.

One extra value signal: this experience tends to book ahead, with an average booking window of about 58 days. When something is this hands-on and limited to a small group, early reservations usually pay off.

Who should book this workshop (and who might not)

This is ideal if you’re a visiting cook, a curious food person, or someone who wants a hands-on Amsterdam experience that isn’t just standing in line for tastings. It also works well for people who want a skill they can repeat, because the class includes take-home tools and emailed recipes.

It’s especially good for beginners, since the whole session is designed around learning two beginner-friendly methods. If you want a highly technical class that goes deep into aging, cultures, and long fermentation timelines, this might feel more introductory than lab-level. But if your goal is to learn the fundamentals and leave with cheese you made yourself, you’ll likely be happy.

Also consider it if you like crafts and process. The workshop is set in a studio environment, so the day feels creative and calm, not like a rushed factory stop.

Should you book the De Hallen cheese-making workshop?

If you want an Amsterdam activity where you make something real, eat what you make, and take home two cheeses plus tools, this is a strong choice. The small group size, the two-method format, and the herbs and colors experiment make it more memorable than a typical one-cheese class.

Book it if you:

• want hands-on food learning in English
• like small-group settings where you can ask questions
• want a take-home souvenir that’s actually edible and shareable

Skip it if:

• you hate getting hands-on with food
• you can’t plan around fresh cheese storage
• you’re looking for a long, advanced cheesemaking deep study

FAQ

How long is the cheese-making workshop near De Hallen?

It runs for about 3 hours.

How much does the workshop cost?

The price is $144.49 per person.

Is the class in English?

Yes, the workshop is offered in English.

How many people are in the class?

The experience has a maximum of 8 travelers.

What cheeses will I make?

You will make two fresh cheeses, one coagulated with rennet and one coagulated with acid.

Can I take the cheese home?

Yes, you can take home your two cheeses, and you also receive basic tools to take away.

Is there a tasting during the workshop?

Yes, there is a tasting with homemade cheeses, plus a drink at the end.

Where do I meet for the experience?

You start at De Kaasserie, Bellamystraat 8, 1053 BL Amsterdam, Netherlands, and it ends back at the same meeting point.