Make Camembert at Home: Cheese Making Workshop

We're thrilled to present our latest workshop, teaching you how to make Camembert at home. 

The historic Camembert cheese, first made in the late 18th century in its namesake town, Camembert, Normandy, in northwest France, has earned its place in the hearts of cheese lovers worldwide. Notably, it's become quite a favorite among the Kiwis due to its soft, creamy texture and exceptional flavor profile.

Our expert cheese connoisseur, Andrew Stevenson, has spent years perfecting the art of how to make Camembert at home, working with both goat and cow's milk. In this introductory event at Riverside, Andrew is ready to demystify Camembert making and fill you in on the secrets behind creating this creamy, round French delicacy.

Andrew will prepare some cheese samples in advance for you to taste, learn, and explore. The workshop combines hands-on cheese making exercises and demonstrations, supplementing each step with a detailed explanation. We also include an enjoyable tea break where you can fire up your inquisitive questions, and enjoy a warm, comforting cuppa.

At the core of the workshop, we strive to guide participants through the entire process of how to make Camembert at home - from the making stage to the curing. By the end, you'll leave with the confidence to recreate this delicious recipe in your own kitchen, harnessing your self-sufficiency in food production.

In true Riverside Community style, this experience is about community as much as it is about cheese. So, invite a friend along, bring along your passion for quality food, and prepare to learn how to make Camembert at your very own home!

Limited to 12 participants. Sponsorships available (just ask). Bookings essential!

This workshop is proudly sponsored by the Riverside Community Trust. Please contact Tanja (at education@riverside.org.nz) for workshop questions or to ask about sponsorship options.

Please note that we will be using Riverside Milk which is RAW milk and may not be suitable for everyone's consumption. The Ministry of Primary Industries advises the following: ‘Raw milk may contain microorganisms that can causeserious illness. To reduce the risk of illness, raw milk should be heated to at least 70 degree Celsius for one minute. This is critical for infants, young children, the elderly, pregnant women and people with weakened immune systems.’