Description
Haloumi style cheese has become a very popular and much-loved cheese in New Zealand. It has a high melting point so can easily be fried or grilled, making it a popular meat substitute too. As is tradition, we will be using goats’ milk in class, but the recipe directly translates to using both cow and sheep milk too. You will also be shown two different ways to flavour the cheese.
Whilst the curds for the halloumi set you will be shown how to make the Cornish/Devonshire delicacy Clotted Cream, and of course there will be scones and jam at hand to do a taste test! If you have not had clotted cream in your life thus far then that is a shame, and if you have tasted this creamy awesomeness before, then nothing more needs to be said!
Whilst the Halloumi is ‘cooking’ you will be shown how easy to make Fromage Frais. This is a rich creamy French cheese with a texture similar to yoghurt, but with a distinctive cheese flavour. It is very versatile in use for fresh fruits, creamy dips and spreads and as a healthy substitute for cream in a recipe.
This is a down to earth practical demonstration on how to make cheese in your home kitchen. All three items that you will be shown how to make will be available for tasting on the day.
The class will start at 12.30 pm and will finish around 4.30/5pm. Classes are held in our home kitchen at 3/1314 West Coast Road, West Melton.
There is a maximum of 7 people per class.
