Feta, Haloumi and Mascapone with Kristen Allan - Saturday 17 April
- Duration: 6 Hours (approx.)
- Location: Robertson, NSW
- Product code: Cheese
Join Kristen Allan for an intensive day of cheese making and discover all there is to know about making fresh cheese including feta, haloumi, fresh curd, chèvre and mascarpone.
In this hands-on day of cheese making, 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 feta & chèvre
- preserving cheese using alcohol & fig leaves (banon style)
- the health benefits and many uses of whey
What to expect:
"The morning begins with a cup of tea or coffee, pastries from Moonacres Kitchen 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." Kristen
During lunch at our long table, Kristen will share stories and favourite recipes and then with full bellies it’s back to the bench to start stretching our curds.
What makes Kristen's cheese making classes special is the abundance of recipes for the leftover whey. You’ll take it home by the bucket load!
This class runs from 10am to 4pm, and is suited to keen beginners as well as those with some cheesemaking experience.
COVID19 - Please note we are running intimate classes of 12, with 6 pairs working together. Bookings may only be made in multiples of 2, with a minimum of 2 people. These arrangements are to ensure that we follow COVID19 guidelines, and provide a safe and enjoyable class. We encourage group bookings of up to 15 for a fun gathering for family and friends.