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Artisan Cheesemaking - NMIT Shortcourses

Artisan Cheesemaking - NMIT Shortcourses

Sorry this event has been and gone


  • Thu 20 Sep ’18, 6:00pm – 9:00pm
  • Thu 25 Oct ’18, 6:00pm – 9:00pm
  • Fri 23 Nov ’18, 6:00pm – 9:00pm


Rata Room Kitchen, 71 Nile Street, Nelson



Ticket Information:

  • Halloumi & Ricotta Course: $79.88
  • Camembert and Brie Course: $79.88

Learn to make cheese with Karen Trafford from Wangapeka Cheese.

Halloumi and ricotta cheese 20 September
Feta and mascarpone cheese 25 October
Camembert and brie cheese 23 November

Learn to make these popular soft cheeses.
This short course is perfect for professionals and enthusiasts.

There are limited places so secure yours today.

This short course is held in the main kitchen in T block, off Nile Street.

Karen Trafford (and Daryl) are the owner operators of Wangapeka Family Dairy based in the agricultural and horticultural microclimate of Tui, Tapawera. The journey where Karen became a skilled cheesemaker began on the family dairy farm when Karen was asked to provide fresh raw milk for a cheese-making course. This lead to Karen and Daryl moving in a new direction and to pursue a new approach to farming and food. Both from dairy, sheep- and beef-farming backgrounds, they had been milking cows for Fonterra for over two decades and realised that there was merit in a more holistic, quality over quantity approach to farming.

Wangapeka Family Dairy is a holistic farm-to-market dairy business where the key to success is being hands on with everything from pasture to plate (the finished product). Using high-protein milk from a small herd of organically farmed cows, a large range of cheese (from blue to brie) and dairy products using traditional, European methods with a Kiwi twist is distributed locally.

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