Make Fresh Cheese (August 2022)

Quark, yoghurt, feta – and what to make with it.

Here at Riverside we run cheese-making workshops every winter and spring when we have an abundance of fresh raw milk from our own cows. Often, we will teach people how to make hard cheese (watch this space for next month!), but this time we are doing something a little bit different.

Verena and Tanja both have decades of experience in cheese making and processing. They are passionate about good food and have a “no fuss” approach to cooking and baking of all kinds.

For this 2 hour session in our commercial kitchen, they will do quite a bit of culinary prep in order to let you experience the versatility and tasty goodness of naturally fermented cheese made at home.

In addition to tasting the three main dairy products in question (yoghurt, quark and feta) participants will also be making (and…