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 and easy way to make fresh mozzarella in less than 30mins!
Halloumi - A predominantly 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.
