Cheese making workshop next to De Hallen, heart of Amsterdam

Making cheese in a small Amsterdam food studio is a fine way to turn a holiday meal into a practical skill. You’ll make two fresh cheeses, using rennet for one and acid for the other, then season the acid-set cheese with herbs and color.

I like the hands-on format and the fact that you take home both cheeses, basic tools, and recipes for future batches. I also like the calm, friendly scale: no more than eight people, with time to ask questions and laugh a little while you work.

The main drawback is the price, $144.49 per person, which is a serious sum for a three-hour class. It makes the most sense if you value instruction, a small group, and a skill you can continue at home, not just a quick tasting.

Key points before you book

• Two different cheese methods: Learn how rennet and acid create fresh cheese in separate preparations.
• Small group of eight or fewer: The format gives you room for questions and hands-on work.
• Creative finishing: Add herbs and color to your acid-coagulated cheese.
• Useful take-home package: Keep your two cheeses, basic tools, and emailed recipes.
• Amsterdam neighborhood setting: Meet at De Kaasserie by De Hallen, with Ten Katemarkt included in the route.
• Three hours with tasting: Finish by sampling homemade cheeses with spices, herbs, and a drink.

What makes this Amsterdam class different

Many food activities in Amsterdam are built around eating. This one asks you to make something first. That small change matters. You are not simply being served a local product. You are learning how milk changes texture, how a cheese sets, and how seasoning affects the final result.

The class takes place at De Kaasserie on Bellamystraat, next to De Hallen in Amsterdam. The setting is a food design studio, not a large commercial kitchen or a formal culinary school. That gives the activity a personal feel and suits anyone who prefers a workshop where the teacher can keep an eye on each participant’s work.

The group limit is eight people. I consider that one of the strongest features here. Cheese making involves timing, texture, and small decisions. In a large class, you might spend much of the session watching someone else handle the ingredients. Here, the format is meant to keep you involved.

The class is offered in English, so it is easy to follow for international visitors. The teacher, who is also the owner, is described as patient and encouraging. That is useful for beginners, especially when the curds do not look quite as expected at first.

Two cheeses, two ways to set the curd

The workshop teaches two basic approaches to fresh cheese. The first uses rennet. The second uses acid. Learning both in one session gives you a useful comparison rather than a single recipe to copy.

Rennet coagulation introduces you to the traditional way many cheeses begin to form. Acid coagulation offers a more direct method and gives you a different texture and set. You do not need previous cooking experience, and the class includes the ingredients and materials.

That beginner-friendly structure is important. You are not expected to arrive with cheesecloth, special equipment, or a working knowledge of dairy science. The workshop provides the basic tools you need during the class, and you can take those basic tools home afterward.

I like that the session focuses on fresh cheese rather than trying to cover every style of cheese making in one afternoon. Three hours is enough time to learn two methods without turning the class into a rushed survey. You leave with a clear starting point and a better sense of what you might try next.

The class also gives you a chance to make decisions rather than simply follow instructions. When finishing the acid-coagulated cheese, you can experiment with herbs and colors. That makes the second preparation more personal and gives you a gentle introduction to adapting a recipe.

Adding herbs and color to your cheese

The creative part comes after the acid-coagulated cheese is finished. You can work with herbs and colors to change its appearance and flavor. This is a modest touch, but it helps the workshop feel like a craft class rather than a demonstration.

You are given a base to work from, then encouraged to test ideas. For a first lesson, that is a good balance. The basic method remains clear, but you also get permission to play with the result.

The supplied information does not specify which herbs or colors are available, so I would not book this expecting a particular flavor combination. Think of the creative step as an open experiment using the materials provided on the day.

This is also the point where the small class matters most. You can ask how much seasoning to use, compare your choices with other participants, and get help from the teacher. The experience has been described as calm, patient, and good for conversation, which fits this kind of relaxed practical work.

The tasting at the end

Once the making is done, the class ends with a tasting of homemade cheeses and a drink. The cheeses are served with spices and herbs, giving you a chance to think about how seasoning changes a simple fresh cheese.

The tasting is not just a snack added at the end. It helps connect the workshop to the wider pleasure of cheese. You can compare textures, notice the effect of different flavors, and see how a handmade product works on a plate.

This part should appeal to food lovers who enjoy understanding what they eat. It also gives the group time to sit down together after the active work. Several people praised the social side of the class, along with the chance to meet others in a relaxed setting.

Do keep your expectations sensible. The activity promises homemade cheese tasting and a drink, not a full meal. If you are hungry, plan around the class rather than treating it as lunch or dinner.

De Hallen and the Ten Katemarkt setting

The meeting point is De Kaasserie, Bellamystraat 8, 1053 BL Amsterdam. The class is next to De Hallen, one of the better-known food and culture areas in Amsterdam, and the route also identifies Ten Katemarkt.

Those locations give the workshop a neighborhood feel. You are not being sent out to a distant countryside dairy. You are making cheese in the city, close to places where food, markets, and everyday Amsterdam life meet.

The available details do not spell out exactly how much time is spent at Ten Katemarkt or what activity takes place there. I would treat it as part of the setting and itinerary, not assume it is a separate market tour. If you want precise timing for that stop, ask De Kaasserie before booking.

The location is near public transportation, which makes it practical to reach from other parts of Amsterdam. The activity begins and ends at the same meeting point, so you do not need to arrange a separate return transfer.

Is $144.49 a fair price?

At $144.49 per person, this is not a bargain class. You are paying more than the cost of a casual Amsterdam tasting or a simple market visit. The value comes from the instruction, the small group, the materials, the two cheeses, the basic tools, the recipes, and the time spent learning a repeatable skill.

That package is stronger than a one-off food sample. You can take the cheeses home, but the recipes are the more lasting part. They give you a way to continue experimenting after Amsterdam, which turns the class into the beginning of a hobby rather than a single holiday memory.

I would consider the price reasonable for a serious food lover who enjoys workshops and wants personal attention. It is less convincing for someone who only wants to taste Dutch cheese or fill an hour between sightseeing stops.

The advance booking pattern also matters. This class is booked an average of 58 days ahead, which suggests that available dates may be limited. The maximum group size is only eight, so last-minute space may be harder to find than at a large cooking demonstration.

The class receives a 5 out of 5 rating from 10 reviews, with 100 percent recommending it. That is encouraging, though the sample is small. The strongest praise centers on the hands-on work, the calm setting, the patient teacher, the social atmosphere, and the chance to take home two cheeses.

What you take home

You leave with both cheeses you made during the class. That is a practical reward, but remember that fresh cheese is not the same as a hard, aged wheel that can sit in your luggage for days.

You also take home the basic tools used for the class. The exact tool list is not provided, so you should not assume it includes every piece of equipment needed for future batches. Still, having a starting set removes some of the friction from trying the recipes at home.

The recipes arrive by email. This is helpful for anyone who does not want to rely on memory after a busy holiday. Save them before your flight home, especially if you plan to make cheese soon after returning.

The real souvenir is the method. You learn two ways to coagulate cheese, then see how herbs and color can change the finished product. That knowledge gives you room to repeat the class recipes or make small changes later.

Who will enjoy this most

I would recommend this for:

• Food lovers who want more than a guided tasting
• Beginner cooks who like clear, practical instruction
• Couples, friends, and solo visitors who enjoy small group activities
• People curious about making fresh cheese at home
• Visitors who have already seen Amsterdam’s main sights and want a local-style activity near De Hallen

It is also a good choice for someone who likes meeting people during a trip. The class creates natural conversation because everyone is working with the same basic process while making slightly different choices with herbs and color.

Families may need to check directly before booking, since the available details do not give a minimum age. The class is beginner-friendly, but no specific child policy is provided.

You should skip it if you want a fast tasting, a full meal, or a tour focused mainly on Dutch cheese culture. The emphasis is making cheese yourself. The tasting is the pleasant finish, not the whole point.

Practical details that affect your day

The activity lasts about three hours. That is long enough to feel like a proper workshop, so avoid scheduling a tight appointment immediately afterward. Cheese making involves several stages, and the relaxed pace is part of the appeal.

Confirmation is provided when you book. You receive a mobile ticket, and the activity is conducted in English. Service animals are allowed, and the location is near public transportation.

Free cancellation is available if you cancel at least 24 hours before the start time. Cancellations made later, or changes made within that final 24-hour period, are not accepted for a refund. The cutoff uses local Amsterdam time.

The class requires a minimum number of participants. If the provider cancels because that number is not reached, you will be offered another date or experience, or receive a full refund.

Should you book the De Kaasserie workshop?

Book it if you want a small, active food experience and like the idea of continuing the craft at home. The two cheese methods, creative seasoning, personal instruction, and useful take-home materials make it more than a simple tasting.

I would be cautious if the price feels high or if you are mainly looking for a quick introduction to Dutch cheese. At three hours and $144.49, this asks for both time and money.

For the right person, though, the class offers something many sightseeing activities cannot: you leave Amsterdam with a new skill, two homemade cheeses, basic tools, and recipes that may bring the trip back to your kitchen later.

FAQ

Where does the cheese making class meet?

It meets at De Kaasserie, Bellamystraat 8, 1053 BL Amsterdam, Netherlands, next to De Hallen.

How long does the experience last?

The activity lasts approximately three hours.

Is the class offered in English?

Yes. The experience is offered in English.

How many people can join the class?

The class has a maximum of eight participants.

What types of cheese will I make?

You will make two fresh cheeses. The first is coagulated with rennet, and the second is coagulated with acid.

Can I take my cheese home?

Yes. You may take both cheeses you make during the workshop with you.

Are recipes and tools included?

Yes. You receive basic tools and recipes by email so you can continue experimenting at home.

What is the cancellation policy?

You can cancel for a full refund up to 24 hours before the start time. Cancellations or changes made less than 24 hours before the experience are not refunded.