In November 2026, I’ll be hosting a week-long cheesemaking and food retreat at The Dell, a secluded lodge set deep within the Cairngorms of northern Scotland.

Over the course of the week, you’ll make a variety of cheeses from scratch, from mozzarella and fresh cheeses to more traditional, longer-aged styles. There’ll be plenty to enjoy around the table and take home with you, too.

There will be plenty of time in the kitchen, alongside long lunches, seasonal suppers, walks through the forest, time to swim or explore, and space to simply slow down.

If you’re familiar with my workshops, you’ll know I’m passionate about using the whole of the milk. Throughout the retreat, nothing goes to waste. We’ll cook with everything we make, from curds to whey, turning the ingredients from our cheesemaking into delicious food throughout the week.

There’ll be rich tomato sugo, venison ragù bianco, polenta with wild mushrooms and buttermilk farmers cheese, whey sodas and focaccia made with whey, alongside butter, yoghurt and fresh cheeses.

Expect generous tables, good conversation, fireside evenings and the occasional glass of something lovely. A week to learn, make, eat and enjoy the simple rhythm of life in the Highlands.

Suitable for: anyone who loves good food and enjoys making it - from absolute beginners to passionate home cooks and experienced chefs. 

Practical Details

Accommodation and hosting are provided by Kristen Allan and The Dell of Abernethy.

Dietary requirements are catered for where possible. Full details of what to bring and everything you need to know about the retreat will be shared in advance.

Spaces are intentionally limited to maintain the intimacy of the experience.

Booking & Enquiries

Places are limited. For further information, please email kristen@kristenallancheesemaker.com.