Cheese making workshop next to De Hallen, heart of Amsterdam

The best part of this Amsterdam experience is that you do not just taste cheese, you make it. In about three hours at De Kaasserie, near De Hallen and Ten Katemarkt, you learn two simple methods, shape two fresh cheeses, and leave with your own work. I like the small group of no more than eight and the fact that all ingredients and tools are supplied. I also like the hands-on finish: you season one cheese with herbs and colors, then sit down for a tasting with a drink.

The main consideration is the price, $144.49 per person. That is a serious spend for a three-hour class, especially if you only want a quick food stop. You are paying for instruction, materials, two cheeses to take home, basic tools, recipes, and a personal setting rather than a large demonstration.

Key points at a glance

• Two cheese-making methods: Learn one cheese made with rennet and another made with acid.
• A maximum of eight people: The intimate format gives you room to ask questions and work directly with the host.
• Creative seasoning: Add herbs and colors to the acid-coagulated cheese as you finish it.
• Take-home results: Bring both cheeses and basic tools home, with recipes sent by email.
• Food-focused neighborhood setting: The workshop begins at De Kaasserie on Bellamystraat, close to De Hallen and Ten Katemarkt.
• A full three-hour experience: The class includes preparation, instruction, tasting, and a drink.

Making cheese instead of just buying it

Amsterdam has no shortage of food tastings, but this class offers something more useful than a sample platter. You learn a craft that you can continue after your holiday. The idea is simple: make two fresh cheeses, understand the difference between the methods, and gain enough confidence to keep experimenting at home.

You start in a food design studio at De Kaasserie, located at Bellamystraat 8. The setting is in the De Hallen area, with Ten Katemarkt also part of the surrounding neighborhood. That gives the class a local, food-centered context without turning it into a long city tour.

The group size matters here. With no more than eight participants, the session has the feel of a workshop rather than a lecture. You can watch the process, handle the ingredients, and ask questions while the cheese is being made. For a first attempt, that personal attention is worth more than a polished presentation with a much larger crowd.

The class is offered in English, which makes it easy to follow if you are visiting Amsterdam. The host and teacher is also the owner, according to the experience details and participant feedback. No separate guide name is provided, but the teaching style is described as patient, calm, informative, and engaging.

The first cheese: learning how rennet works

The first cheese uses rennet as the coagulating agent. You learn how the milk changes as it sets, then work through the basic steps involved in creating a fresh cheese.

You do not need previous cooking or cheese-making experience. Ingredients and materials are included, so you are not expected to arrive with special equipment or shop for supplies. That makes this a good choice if you want to try a new food skill without committing to a full home setup.

The value of this section is not only the cheese itself. Rennet gives you a first look at one of the main ways milk can be transformed into cheese. You begin to see that cheese-making is not mysterious or reserved for a specialist dairy. It is a process with a few key choices and a little patience.

The class is beginner-friendly, but you should still expect to take part. This is not a watch-and-taste session. You will be involved in creating the cheese, and the small group lets the teacher give practical help as you work.

The second cheese: acid, herbs, and color

The second cheese is coagulated with acid, giving you a useful comparison with the rennet method. Seeing two different techniques in one class is one of the strongest reasons to book this experience. You can compare the results and better understand how the method affects the cheese you make.

The finishing stage is more playful. You are encouraged to experiment with herbs and colors in the acid-coagulated cheese. That choice gives you some creative control rather than asking you to copy one fixed recipe.

I like this part because it connects cheese-making with everyday cooking. You can think about seasoning, texture, and presentation while working with a fresh product. It also means your two cheeses do not have to look or taste exactly alike.

Do not expect a professional dairy course in three hours. The workshop introduces the craft and gives you a practical starting point. You will not cover every style of cheese, aging method, or technical problem. What you do receive is a manageable foundation for making fresh cheese at home.

Tasting homemade cheese with a drink

Once the cheeses are finished, the group sits down for a tasting. The menu centers on homemade cheeses prepared by the host, served with spices and herbs, along with a drink.

This is a welcome change of pace after the hands-on work. You get to taste cheese made by someone with more practice, then compare it with the cheeses you have made. The tasting also helps show how herbs and spices can change a simple fresh cheese.

The tasting is not presented as a large meal, so I would not book this as a substitute for lunch or dinner. It is best viewed as the closing part of the class, a chance to enjoy the food and talk through what you have made.

The social side is another benefit. The small room, shared work, and final tasting naturally give you a chance to meet the other people in the class. Published feedback describes the atmosphere as calm and peaceful, with plenty of laughter. That makes the experience suitable for solo visitors as well as couples or friends.

What you take home after three hours

You leave with both cheeses you made during the class. You also receive basic tools and recipes by email, so the experience does not end when you walk out of De Kaasserie.

This take-home package helps explain part of the price. You are not paying only for a demonstration and a few bites. You are getting ingredients, equipment for the class, two finished products, basic tools, and instructions for continuing at home.

The recipes are especially useful for anyone who wants a food souvenir with a practical purpose. A typical edible souvenir disappears quickly. These recipes can lead to another batch of cheese after you return home, provided you have the ingredients and tools needed to follow them.

The cheese itself may need sensible handling after the workshop, though no specific storage or transport instructions are provided in the available information. If you plan to carry it around Amsterdam for the rest of the day, ask the host what is best.

Why the location works for a food afternoon

The meeting point is De Kaasserie, Bellamystraat 8, 1053 BL Amsterdam. The experience is next to De Hallen, and Ten Katemarkt is listed as another stop in the activity.

That location makes the workshop easy to pair with other food and neighborhood plans. You can arrange the class around a visit to De Hallen or Ten Katemarkt, but the cheese-making itself returns to the same meeting point and is the main event. The activity ends where it starts.

The location is near public transportation, which is useful if you are staying elsewhere in Amsterdam. A mobile ticket is provided, and confirmation arrives at booking. Service animals are allowed.

Because the session lasts about three hours, leave enough room in your day for the class itself. This is not a quick stop you can squeeze between two timed museum reservations. The cheese needs attention, and the tasting comes at the end.

Is $144.49 a fair price?

At $144.49 per person, this is priced as a specialist workshop, not a casual market tasting. The price makes the most sense if you value participation, a small group, and the chance to continue making cheese at home.

I would see the value in four parts:

• A three-hour guided class
• All ingredients and materials
• Two cheeses to take home
• Basic tools and emailed recipes

You also get a tasting of homemade cheeses with herbs, spices, and a drink. The small group is important because it changes how much direct help you can receive. A class capped at eight can offer a more personal experience than a crowded cooking demonstration.

The price may feel high if your main goal is to sample Dutch cheese. Amsterdam offers cheaper ways to eat cheese. This experience is aimed at people who want to understand and practice the process, not simply taste finished products.

The current rating is 5 out of 5 from 10 published ratings, with 100 percent recommending the experience. That is a very positive early record, though the number of ratings is still small. The class is relatively new, so you should treat the strong score as encouraging rather than as proof of a long track record.

Who will enjoy this Amsterdam workshop?

I would recommend it most strongly to food lovers, home cooks, and curious beginners. You do not need a background in cheese-making, and the supplied tools keep the class approachable.

It also works well for people who want a local activity away from the usual sightseeing route. The experience feels personal and practical. You are working with your hands, learning a skill, and sharing a tasting rather than moving through a standard attraction.

Couples and friends can enjoy the creative part together, but the class also suits solo visitors who like meeting people through food. The group is small enough to encourage conversation without making the event feel crowded.

Families should check the suitability of the class for their children before booking, since no child age policy is provided. The same applies to dietary restrictions or ingredient concerns. The available details do not list substitutions, so ask De Kaasserie before committing if you need special arrangements.

Practical points before you book

The experience is offered in English and lasts approximately three hours. It starts and ends at De Kaasserie, at Bellamystraat 8, with De Hallen and Ten Katemarkt nearby.

The maximum group size is eight. That limit is a clear advantage for anyone who wants direct instruction, but it also means places may be limited on popular dates. The activity is booked, on average, 58 days in advance, so you should not assume a last-minute spot will be available.

Free cancellation is available if you cancel at least 24 hours before the start time. Cancellations or changes made less than 24 hours before the local start time are not refunded or accepted. The class also requires a minimum number of participants. If that minimum is not met and the experience is canceled, you are offered another date or experience, or a full refund.

Bring an appetite for learning rather than expecting a full meal. The closing tasting and drink are part of the workshop, but the supplied menu does not describe a larger lunch or dinner.

Should you book De Kaasserie?

Book this class if you want a hands-on food experience with a clear result. You will learn two fresh cheese methods, season one with herbs and colors, taste homemade cheese, and go home with two cheeses, basic tools, and recipes.

I would skip it if you only want a quick Dutch cheese tasting or if $144.49 feels too high for a three-hour activity. But for a home cook or food lover, the small group and take-home skills give the experience a purpose beyond the afternoon itself.

The strongest reasons to choose it are the intimate format, the patient teaching style, and the chance to make the craft your own. Just remember that this is a new, highly rated class with a small number of published ratings, so book it for the practical experience rather than for a long-established reputation.

FAQ

Where does the cheese-making workshop begin?

It begins at De Kaasserie, Bellamystraat 8, 1053 BL Amsterdam, Netherlands.

Where does the activity end?

The activity ends back at the meeting point at De Kaasserie.

How long does the workshop last?

The workshop lasts approximately three hours.

How much does the experience cost?

The listed price is $144.49 per person.

Is the class offered in English?

Yes. The experience is offered in English.

How many people can join the class?

The activity has a maximum of eight participants.

Do I need to bring ingredients or equipment?

No. All ingredients and materials are included. You also receive basic tools to take with you after making the cheeses.

How many cheeses will I make?

You will make two types of fresh cheese. The first uses rennet, and the second uses acid.

Can I take the cheese home?

Yes. You may take both cheeses home, along with basic tools and recipes sent by email.

Is cancellation free?

Yes, if you cancel at least 24 hours before the experience start time. Cancellations made less than 24 hours before the start are not refunded.