Two Day Cheese Making Workshop
Let's make some Camembert
In this workshop you will need some extra cheese making equipment and ingredients. On the first day we make the cheeses below and on the second day we make the
You will then be able to take your camembert and feta home to continue with the aging process.
Day 1 - We will enjoy a cheese tasting of some Camembert and Feta that I have made in advance with a glass of wine.
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 cultures.
Mascarpone - A thick sweet cream cheese - Deliciously decadent.
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!
Morning tea and cheese tasting with wine provided. BYO Lunch.
Day 2 - We will enjoy a delicious lunch of our yummy cheeses, breads and butter with some leftovers to take home.
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.
Morning tea and lunch provided.
I'm keen! - when is the next cheese making workshop and how much is it?
To secure your place, please register your interest. A 50% deposit is required to hold your place with the balance due on the day. Donna will email you her bank account details. Changes can be made for another workshop date if 'something comes up' up to three days prior to start date.
Go to: Advanced - Two Day Cheese Making Workshop
You will then be able to take your camembert and feta home to continue with the aging process.
Day 1 - We will enjoy a cheese tasting of some Camembert and Feta that I have made in advance with a glass of wine.
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 cultures.
Mascarpone - A thick sweet cream cheese - Deliciously decadent.
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!
Morning tea and cheese tasting with wine provided. BYO Lunch.
Day 2 - We will enjoy a delicious lunch of our yummy cheeses, breads and butter with some leftovers to take home.
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.
Morning tea and lunch provided.
I'm keen! - when is the next cheese making workshop and how much is it?
To secure your place, please register your interest. A 50% deposit is required to hold your place with the balance due on the day. Donna will email you her bank account details. Changes can be made for another workshop date if 'something comes up' up to three days prior to start date.
Go to: Advanced - Two Day Cheese Making Workshop
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~ * ~ * ~ * ~ * ~*Gift Vouchers available NOW. Just send Donna an email.~ * ~ * ~ * ~ * ~ *
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~ * ~ * ~ * ~ * ~*Gift Vouchers available NOW. Just send Donna an email.~ * ~ * ~ * ~ * ~ *
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