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Fresh curdy cheese
Sat. 3 June 2017, 10:00 am – 2:00 pm AEST
FRESH CURDY CHEESE
Starting with a soft and creamy sweet curd, learn how to make an array of delicious French style soft cheeses.
In this hands-on workshop we will explore:
- the endless possibilities of fresh curdy cheeses such as quark, fromage blanc, goats curd, chèvre & a banon-style fig leaf wrapped cheese
- how to rub your cheese with ash and herbs
- marinating in oil
- using different types of leaves (fig, kale, leeks, cabbage etc) and alcohol to enhance flavour and mature cheeses
- how best to mature these cheeses in your own home kitchen (no cellar needed!)
As always there will be the usual discussions about milk, the cheesemaking process and ingredients, along with a tasting of the different cheeses made in the class. A delicious feast will be provided, featuring produce from Moonacres organic farm and wines produced by local winemaker Brendan Hilferty.
Please note that in this workshop we'll be mainly using cows milk but you will be provided with recipes and all the information needed to confidently use different types of milk ( goat, sheep and buffalo).