Join Kristen for an intensive day of cheesemaking and discover all there is to know about making fresh cheese including fetta, haloumi, fresh curd, chèvre and mascarpone.

In this hands-on workshop, you will gain a better understanding of:

• the cheese making process using cultures and rennet
• sourcing the best local milk
• brining and dry-salting cheese
• marinating fetta & chèvre
• preserving cheese using alcohol & fig leaves (banon style)
• how to make your own ash
• the health benefits and many uses of whey

WHAT TO EXPECT:
Our morning starts with a cup of tea, pastries from Flour & Stone and a chat about how the day will unfold. Then it’s time to roll up your sleeves and feel your whey through the curds. We work in small groups so there’s usually plenty of banter and laughter and time for one-on-one attention.

By lunchtime, as we sit around a long table, stories and favourite recipes are shared and then with a smile and a full belly, it’s back into the kitchen to finish our curds.

And what makes my workshops all the more special and insightful, I’ll give you an abundance of recipes and remedies for the leftover whey. You’ll be taking it home by the bucket load!