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Feeding Stonehenge - The Science of Making Stone Age Cheese

  • CalendarAvailable on request
  • Clock outlineFlexible

Using the context of archaeological science, students investigate the food and diet of the people of Stonehenge and the nearby settlement of Durrington Walls, 4500 years ago.

This activity gives students the opportunity to test rates of reactions between milk and acids or enzymes used in cheese making, to consider the effect of processing on lactose content of foods. this allows them to evaluate the impact of lactose intolerance on lifestyle and health, and to consider the incidence and evolution of lactose tolerance.

Curriculum links and learning outcomes

Learners will be able to:

  • develop an understanding of enzyme controlled reactions
  • develop practical skills for measuring rates of chemical reactions
  • develop understanding of food composition and food testing
  • consider enzyme activity and gene expression within a novel context
  • develop an understanding of working scientifically through experimenting with acids and enzymes that curdle milk for 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

If you have an queries about the resource pack please email Julie Best:

TicketThis activity is free

GlobeAccess the activity resources online


  • TickTeachers
  • TickKey stage four - ages 14-16, years 10-11

Teacher supervision is required.

Curriculum themes

  • TickHumanities
  • TickScience and technology

Activity type

  • TickActivity
  • TickOnline resource


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

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