Wed, 26 Oct|
Riverside Cultural Centre
Make Hard Cheese (October 2022)
Learn how to make a mild hard cheese that ripens within weeks.
Time & Location
26 Oct 2022, 6:00 pm – 8:00 pm
Riverside Cultural Centre, 289 Main Road Lower Moutere, R.D.2, Upper Moutere 7175, New Zealand
About the Event
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. After having covered naturally fermented cheeses earlier in the season, we are now going to share with you this original Swiss recipe.
Tanja has decades of experience in cheese making and processing. She is passionate about good food and has a “no fuss” approach to cooking and baking of all kinds. Faline is Tanja's 16-year-old daughter and knows a thing or two about preparing healthy food for herself – any teens who like cheese out there?!
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 cheeses for you in advance, so that on the day, you can sample and compare.
In addition to tasting the homemade goodies, participants will also be taken through the process of making the cheese, so that they can go home feeling confident to follow the recipe in their own kitchen and empowered to experiment with the base ingredients.
This session is semi-hands-on, semi-demonstration – there will be times for you to sit down, relax and watch, and others where you can get right into it :)
Bring a friend, bring an appetite, and take home some inspiration.
Limited to 12 participants. $40 per participant. Booking essential.
This workshop is proudly sponsored by the Riverside Community Trust. Please contact Tanja (firstname.lastname@example.org) to discuss sponsorship options if you are struggling to meet the workshop fee or to enquire about more info.
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.’