Make Hard Cheese (November 2022)

This will be our last cheese-making workshop this season here at Riverside, as summer takes us into a time where milk is less abundant and ripening and storage can be a tricky business. After having covered naturally fermented cheeses earlier in the season, and a fully booked workshop in October, we are once again going to share with you this original Swiss recipe.

And the best news is: if you learn how to make this cheese now, you can go home and make one in time for Christmas! What a great gift for someone you care about – or a delicious addition to your table when family and friends come around.

Together, Tanja and Faline will debunk some of the myths surrounding successful cheese-making and share with you lessons they learned over the years.

For this 2-hour session in our commercial kitchen, they will make a few kinds of cheese…