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Feeding Stonehenge - Making Stone Age Cheese

  • CalendarAvailable on request
  • Clock outlineFlexible

These resources use the context of feasting at Stonehenge to consider aspects of food processing, food allergies and intolerance.

There are opportunities for students to:

  • make and test their own cottage cheese
  • to consider the effect of processing on lactose content of foods
  • to evaluate the impact of lactose intolerance on lifestyle and health
  • to learn the difference between food allergies and intolerances via a quiz
  • and the option to compare modern whey protein production with cheese making.

Find out more

For more information about the activity, please visit our website.

About the organiser

This activity is organised by School of History, Archaeology and Religion. Contact Julie Best at for more details.

How to book

The resources including a teacher guide can be accessed online. If you have any queries please get in touch:

No booking required.

TicketThis activity is free

GlobeAccess the activity resources online


  • TickKey stage three - ages 11-14, years 7-9
  • TickKey stage four - ages 14-16, years 10-11

Teacher supervision is required.

Curriculum themes

  • TickHumanities
  • TickScience and technology
  • TickLife sciences

Activity type

  • TickActivity
  • TickOnline resource


  • TickEngagement with our research
  • TickProfessional development (CPD) for teachers
  • TickSupporting curriculum themes

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  • Arts and Humanities Research Council
  • English Heritage
  • STEM Learning
  • University of York