Make Fresh Cheese: Quark, Yoghurt, Feta

A hands-on workshop all about naturally fermented dairy

with Verena Gruner and Tanja Pauls

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!), 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 to let you experience the versatility and deliciousness of naturally fermented cheese made at home.