Two Day Cheesemaking Workshop
Sorry, this event’s been and gone
When:
| Sat 25 Feb, 10:00am–4:00pm |
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| Sun 26 Feb, 8:30am–4:00pm |
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| Sat 24 Mar, 10:00am–4:00pm |
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| Sun 25 Mar, 8:30am–4:00pm |
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Where: Private Kitchen, Isleworth Rd, Bishopdale, Christchurch City
Restrictions: All Ages
Website:
Favourites:
Day 1 - Together we will make:
Feta - Salty and sharp flavoured, delicious in salads.
Camembert- The most famous of French cheese - yum!
Yoghurt - Make your own thick yoghurt containing healthy acidophilus and bifidus.
Lebnah/Yoghurt Cheese or Mascarpone TBC
Ricotta - Made from all that left over whey. Yummy mixed into mashed potato, spread onto crackers with some smoked salmon, turned into cheesecake and more. Mmmmm, cheesecake!
We will enjoy a cheese tasting of some Camembert and Feta that I have made in advance with a glass of wine. You get to take home a camembert and some feta to continue with the aging process. Morning tea and cheese tasting with wine provided. BYO lunch.
Day 2 - We will finish off our cheeses from Day 1 which have needed to drain overnight then make the following:
Mozzarella – Learn a quick an easy way to make fresh mozzarella in less than 30mins!
Halloumi – A predominately hard cheese that is delicious fried.
Butter - You've probably made this by accident before but have you taken it 'all the way'?!
Artisan bread – Learn the ‘master recipe’ to make ciabatta and scallop loaf.
Ricotta - Made from all that left over whey.
We will enjoy a delicious lunch of our yummy cheeses, breads and butter with some leftovers to take home. Morning tea also provided.
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