Cheese making workshop next to De Hallen, heart of Amsterdam

This Amsterdam experience is interesting because it pairs a local area start near De Hallen with a real craft lesson you can actually continue at home. You get two different fresh cheeses in one session, plus an included tasting with a drink to round it out. The one possible drawback is the class runs about 3 hours, so it moves at a steady pace.

You’ll make one cheese set with rennet and a second one set with acid in a food design studio setting. When you finish the acid cheese, you can experiment with herbs and colors, which is a fun way to make it feel less like a school project and more like your own creation.

Key highlights at a glance

• Two cheese methods in one session: rennet first, then acid
• Beginner-friendly and hands-on: all ingredients and materials are included
• Herbs and color experiments: your acid cheese gets customized at the end
• Small group size: up to 8 people for a calmer, more personal class flow
• Take-home results: two cheeses plus basic tools and recipes by email

From De Hallen to the workbench: where this cheese workshop starts

This is the kind of activity that fits well into a day in Amsterdam because it is easy to anchor around two major local points: De Hallen and Ten Katemarkt. The meeting point is De Kaasserie at Bellamystraat 8, and it is described as next to De Hallen, which means you are not trekking across town just to learn a craft.

What I like about this setup is that it feels grounded in neighborhood Amsterdam rather than a packaged, distant attraction. De Kaasserie is the start point, and you then spend time making cheese in a studio environment. That studio part matters. You want a place where you can focus, get your hands dirty, and keep things organized while fresh curds and liquids do their thing.

One more small practical win: it is offered in English, and the group is limited to 8 travelers. That helps if you are new to cooking classes, since you are more likely to get real back-and-forth questions instead of watching from the edge.

What you make: rennet cheese and acid cheese, side by side

This class is built around one clear goal: you learn how two common fresh-cheese styles behave differently. You will make two types of fresh cheese.

First, you make a cheese coagulated with rennet. Rennet is a traditional method that teaches you about setting and forming curds in a more classic way. You will see how the process moves from liquid to curds and how that affects texture and the final fresh style.

Second, you make a cheese coagulated with acid. Acid coagulation is faster and teaches a different kind of chemistry through food. It is a great contrast to the rennet batch because you can literally compare the two outcomes and understand why cheesemakers switch methods depending on the type of cheese they want to produce.

For most people, the biggest value is not memorizing steps. It is understanding what you are seeing as you work. When you produce both methods in the same workshop, you start to recognize how choices like temperature and coagulation approach translate into what ends up on your plate.

The hands-on part: learning by doing, not just watching

This is not a lecture-only class. You will be involved in the process of making both cheeses, and the workshop is designed for beginners. The experience includes the ingredients and materials, so you are not showing up with shopping lists or worrying that you forgot something.

I also like that the class is described as small-group and calm. That matters because cheesemaking can feel intimidating if you are rushed or surrounded by too many people. With a maximum of 8, you get more chances for patient guidance while you work through each stage.

From the structure, you can expect that the instructor talks you through what is happening, then you move from one step to the next. The best beginner-friendly workshops give you a repeatable rhythm, so you can later recreate the process at home with fewer doubts.

Herbs, colors, and making it yours at the end

One of the most fun parts of this workshop is what you do when the acid cheese is ready to finish. After you complete the acid-coagulated cheese, you are encouraged to experiment with herbs and colors.

That creative moment is more than decoration. It turns a basic cheese project into something you can personalize. You learn how flavoring actually integrates into a fresh cheese rather than adding toppings after the fact. And colors make the experiment playful, which helps if you want to bring home something that feels special and not like a plain science outcome.

If you are the kind of cook who loves assembling, tasting, and tweaking, this part is likely to be your favorite. Even if you keep it simple, you leave with a clearer sense of how to adapt recipes based on what you have at home.

De Kaasserie to De Hallen: how the day flows

The itinerary includes De Hallen Amsterdam and Ten Katemarkt, then the main cheesemaking work happens back at the studio setting. In practice, that means you get a taste of Amsterdam’s local food and market-adjacent area before you settle into the hands-on craft.

De Hallen is a big name in the neighborhood food scene. Starting your day there helps the experience feel like part of your city visit, not a standalone ticket you take somewhere else. Ten Katemarkt adds that same local texture, giving you a sense of place around the workshop.

The timing is also a good fit for a short Amsterdam day. The class runs about 3 hours, and it is scheduled with enough structure that you do not feel like you are stuck in a long cooking course. If you have plans later in the day, this length is usually manageable.

Cheese tasting and a drink to finish

After you finish making both cheeses, there is a tasting. This is served as homemade cheese tasting, with spices and herbs, and then you enjoy the cheeses made during the session.

There is also a drink included, which is a nice touch because it turns the class into a complete experience. Tasting is where you cement the lesson. You can compare your rennet batch versus your acid batch and connect what you did to what you taste.

I find this kind of tasting moment especially useful for beginners. Fresh cheese can be hard to judge just by smell while you are working. By the time you sit down to taste, you understand the payoff of each step.

What you take home: two cheeses, tools, and email recipes

This is where the value really shows. You are not only eating in class. You can take with you the two cheeses you made, and you also receive the basic tools used during the process. On top of that, you get bonus recipes via email so you can keep experimenting at home.

That take-home package changes the whole equation on cost. If you are paying for a cooking workshop, you want more than a memory. Here, you leave with edible results and the tools and recipes to try again.

The emailed recipes matter because they reduce the risk that you will forget your own process by the time you get home. You can compare your notes to the written steps and adjust next time, especially if you want to repeat the herbs and color experiments with your own ingredients.

Price and value: is 144.49 per person fair?

At $144.49 per person for about 3 hours, this is not a budget activity. But the price looks reasonable when you break down what’s included.

Here’s why it feels like good value:

• Ingredients and materials are included, so there is no hidden shopping cost
• You make two different fresh cheeses, not just one quick starter
• You get a tasting and a drink, so the class ends with a complete food moment
• You take home two cheeses and basic tools
• You receive recipes by email for continued practice

If you compare it to the cost of buying fresh cheese plus supplies to try at home, the workshop often makes sense. You are basically paying for guidance, a working setup, and the hands-on results, all in a small-group format.

Also, small-group classes with limited capacity usually cost more. This one caps at 8 travelers, and that is a good reason why the per-person price stays where it does.

Who this workshop suits best, and who might want something else

This is a strong fit if you are:

• a food lover who wants a craft you can repeat
• a beginner cook who learns better through hands-on work
• the kind of person who enjoys tasting and comparing outcomes
• traveling with limited time but wanting something more meaningful than a meal

It might be less ideal if you want a very long, detailed course with lots of downtime for questions. Since the session is about 3 hours and includes two cheese methods, it moves at a steady pace. That can be great for many people. If you prefer slower, deep technique training, you might look for a longer cheesemaking course.

Practical tips for getting the most from the class

A few common-sense tips will make this smoother.

• Plan your day around the workshop length. About 3 hours is short enough to fit, but it is long enough to fully focus on the process.
• Go in curious, not perfect. Fresh cheese is forgiving in the sense that taste matters. Use the herbs and color freedom at the end to explore.
• Take home the tools and recipes seriously. The class is designed so you can keep going, so treat the email recipes like your starting point, not an afterthought.
• Use public transportation. The activity is described as near public transportation, which helps if you are already doing Amsterdam by tram and walking.

If you are booking during a busy time, also note that it tends to sell out earlier than you might expect since it is commonly booked about 58 days in advance.

Should you book De Kaasserie’s cheese workshop next to De Hallen?

If you want a hands-on cooking experience that leaves you with edible results and a real next step for learning, I think this is an easy yes.

Book it if you like practical food crafts, want to learn both rennet and acid coagulation, and are excited by the idea of customizing your acid cheese with herbs and colors. Also, the small-group size makes it feel more personal and less rushed.

Skip it only if you are strictly looking for something ultra-cheap or you want a long, super technical course with a slow pace. For a compact Amsterdam activity with real take-home value, this one fits beautifully.

FAQ

Where is the cheese making workshop meeting point?

The meeting point is De Kaasserie, Bellamystraat 8, 1053 BL Amsterdam, Netherlands.

How long does the cheese making workshop take?

The class runs about 3 hours.

Is the workshop offered in English?

Yes, it is offered in English.

How many people are in the class?

The workshop has a maximum of 8 travelers.

What kinds of cheese will I make?

You will make two types of fresh cheese: one coagulated with rennet and one coagulated with acid.

Will I get to take the cheese home?

Yes. You can take with you both cheeses you make, along with basic tools and recipe information sent by email.

Is there food or drink included during the class?

Yes. The workshop includes a homemade cheese tasting, served with spices and herbs, and it includes a drink to finish up.

What is the cancellation window?

You can cancel for a full refund up to 24 hours in advance of the experience’s start time.