Description
The making of a Farmhouse style cheese will be demonstrated. This cheese is lightly cooked and lightly pressed. It is mild in flavour and versatile in use as it can be grated or sliced. It is best eaten young, from 4 days old. It is a perfect place to start a pressed cheese journey. I make this cheese at the start of my milking season when we have eaten all our winter stored hard cheeses.
The making of cream cheese will be demonstrated in the “down time” when we are waiting for the milk to culture up and set curd for the Farmhouse cheese The cream cheese will be made from supermarket cows milk. It is a delicious naturally fermented product that avoids the thickeners, emulsifiers, stabilizers and acidity regulators present in shop bought products. Both cheeses will be available for tasting on the day.
The class will start at 12.30 pm and will finish around 4.30 to 5 pm. Classes are held in our home kitchen at 3/1314 West Coast Road, West Melton. Please check our contact page on the website for more information.
There is a maximum of 7 people per class. The course will be held on Saturday 16th November.
If you are unwell please contact us as soon as possible but at least 24 hours before the start of the class. You can choose either a refund or to book onto a future class. We cannot refund after this time.
Gift cards can be used to pay for classes.
