Feeding Stonehenge - Making Stone Age Cheese

• Available on request
• Flexible

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 bestj3@cardiff.ac.uk for more details.

Partners